Spaghetti Carbonara With Parslied Proscuitto Breadcrumbs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 slices prosciutto
• 2 slices country bread, 1 day old
• 4 tablespoons fresh parsley, finely chopped and divided
• 1 lb spaghetti
• 1/2 lb pancetta, 1/4 inch large dice (guanciale is more authentic, if you can find it, cured pig's jowl. don't knock it 'til you've tried )
• 4 large eggs, very very fresh
• 1 tablespoon garlic, finely chopped
• 1 cup pecorino romano cheese, freshly grated
• 2 tablespoons extra virgin olive oil
• fresh ground black pepper
• 1/4 cup parmigiano-reggiano cheese, for topping

Recipe

• 1 preheat oven to 375 degrees. place prosciutto and country bread on a baking sheet. bake until the prosciutto is crispy and bread is browned and dry, 7 to 10 minutes. if one is done before the other, remove from sheet and place on a paper-towel lined plate. let cool, then pulse with 2 tablespoons parsley in food processor until finely ground. discard any pieces of bread that did not grind down. set aside.
• 2 put water on to boil for the pasta; don't forget to liberally salt it.
• 3 in a large non-stick saute pan over medium heat, saute the pancetta/guanciale in olive oil until most of the fat is rendered and it's just a bit crisp on the outside. add garlic and cook until golden brown, 1-2 minutes. set the pan aside to cool - the eggs will overcook if you don't allow it to rest for 2-3 minutes.
• 4 crack eggs into a large bowl and whisk with romano cheese.
• 5 cook the pasta to the box instructions for “al denteâ€?, strain and toss into the skillet with the pancetta/guanciale. reserve a cup of the pasta cooking water to thin your sauce later if needed.
• 6 add eggs to the pasta along with remaining parsley, and toss to coat - the heat from the pasta will cook the eggs, and cheese into beautiful, creamy sauce. if the sauce is too thick for you, add a bit of the reserved pasta cooking water. salt and liberally pepper the pasta to taste. place pasta in bowl used to beat eggs and toss one more time before serving - this is key for extra silky sauce!
• 7 to serve, top with the proscuitto breadcrumbs and freshly grated parmesan.