Serves 4 • 25 Minutes • Easy
Spaghetti Carbonara is a delicious Italian dish from Rome. It's made with a creamy egg sauce, topped with parmesan and parlsey. Fried proscuitto and garlic adds a fantastic savoury flavour for the authentic Italian cuisine taste.
400 g Borrelli Spaghetti
1 tbsp Borrelli Olive Oil
200 g Prosciutto sliced in 1cm strips
1 tbsp Borrelli Minced Garlic or 2 minced cloves
1 tsp pepper
1 tbsp salt (optional)
100 ml thickened cream
2/3 cup (50g) Borrelli Parmesan Cheese
2 tbsp chopped parsley
Cook Spaghetti in a pot of boiling water following the instructions on back of package. Meanwhile, in a frying pan heat oil over medium heat. Cook Prosciutto, stirring for about 3 minutes, until crisp. Add garlic & pepper, and cook for another 30 seconds and set the pan aside.
Mix eggs, cream, & parmesan in a bowl. Drain pasta reserving half a cup of water for later, and return to pan. Add reserved pasta water, egg, & prosciutto mixes to pasta. Toss together, cooking the egg with the heat from the pasta and form a creamy sauce. Serve and top with parsley.