Ingredients for Alexander's Spaghetti Carbonara
- 6 slices prosciutto, diced
- 1 medium onion, chopped
- 1 pound spaghetti
- 3 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- salt to taste
- fresh ground black pepper to taste
- 1/2 cup pasta cooking water (reserved)
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How to Make Alexander's Spaghetti Carbonara
- In a large skillet, heat olive oil over medium heat. Add diced prosciutto and chopped onion. Sauté for 5-7 minutes, until the prosciutto is crispy and the onion is softened.
- Meanwhile, cook spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- Stir in parsley, oregano, and red pepper flakes into the prosciutto and onion mixture. Cook for another minute until fragrant.
- Reduce heat to low. Add the cooked spaghetti to the skillet and toss to coat.
- Quickly whisk the beaten egg in a small bowl. Gradually pour the egg into the pasta mixture, tossing constantly to create a creamy sauce. If the sauce is too thick, add a little pasta water at a time until desired consistency is reached.
- Remove from heat and stir in Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
12g
Fat
55g
Carbs
2g
