Ingredients
- Buckwheat spaghetti (“Fidelin del Moro”) or, them lacking, plain spaghetti – 250g
- White onion – a quarter
- Prosciutto crudo – ideally one 5mm-thick slice, alternatively 3 or 4 traditionally thin slices
- Extra virgin olive oil – two tablespoons
- Pecorino romano, grated – one tablespoon, heaped
- Parmigiano Reggiano, grated – one heaped tablespoon (two, if the Pecorino is missing)
- Two large eggs
- Salt, pepper
Preparation
- Slice thin the onion
- Bring water to boil, salt it
- Aside the pot, prepare a deep frypan on the hob
- Break the two eggs and, in a bowl, coarsely mix them with the grated cheese, fine salt, fine pepper
- Remove and discard the white fat from the prosciutto. Either dice (the thick slice) or cut/tear into small bits (the thin slices) the prosciutto
Execution
- Pour a little boiling water from the pot into the pan, turn on the fire under the pan and add the onion
- Fidelin del Moro cook for 6 minutes – if you are using other spaghetti, adjust the sync!
- When the water with the onion is almost dried up, add the oil and stir, and
- Throw the pasta in the salted boiling water; stir for the first minute
- One minute short of the pasta cooking time, add the prosciutto in the oil with the onion and stir
- Drain the pasta and pour it into the pan where the oil, onion and prosciutto are, then immediately
- pour the content of the bowl too and stir continuously for about 90 seconds.
The pasta is ready and must be eaten immediately.
Much lighter than the original Carbonara, this recipe is delicious and ideally indicated for a healthy body-building diet ;-) I hope my friend Seán will like it!