When we think of pasta, we imagine a tomato sauce deliciously overlapping noodles. Spaghetti Carbonara is a little different, but the good kind of different.
The dish that originated out of Rome simply consists of egg, bacon, black pepper and cheese tangled between thin pasta noodles. Add in additional meat, vegetables to even greater the flavor.
Perfect for those with the intention of having a light dinner, or needing a quick meal to put together.
- 4 tablespoons grated Parmigiano-Reggiano cheese, divided
- 2 large eggs
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- Whole grain spaghetti
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- pinch of red pepper flakes
- 4oz deli-fresh ham, diced into 1/2 inch pieces
- 8 sun-dried tomatoes, sliced thinly
- Fill a large saucepan 2/3 full with water for spaghetti noodles. After water is brought to a boil, cook noodles according to package.
- While noodles are cooking, whisk together eggs with 2 tablespoons cheese, salt and pepper in a large bowl. Set aside.
- In a medium skillet, add oil and cook garlic for 1 minute over medium heat. Next, add red pepper flakes and ham and cook an additional 2 minutes. Remove from heat and set aside.
- After draining noodles, add to egg mixture, stirring well with a large spoon to combine well. Add garlic and ham mixture and stir again, combining well.
- Divide among 4 plates. Add remaining 2 tablespoons of cheese on top, along with another pinch of red pepper flakes if desired.