Cinnamon-Prosciutto Carbonara is a unique take on a traditional Italian dish. Ground cinnamon adds a hint of warmth and sweetness to the dish. The egg and Parmesan cheese sauce goes well with the salty prosciutto, making for a deliciously satisfying meal.
Ingredients: 250g spaghetti. 150g prosciutto, thinly sliced. 3 large eggs. 50g grated Parmesan cheese. 1/2 teaspoon ground cinnamon. Salt and freshly ground black pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. Fresh parsley for garnish.
Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Save 1 cup of the pasta water, then drain and set it aside. Add eggs, Parmesan cheese, ground cinnamon, salt, and pepper to a bowl and mix them together using a whisk. Put away. Warm up a big pan with olive oil over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put slices of prosciutto into the pan and cook for about two to three minutes, until they are lightly browned and crispy. Turn down the heat. Toss the cooked spaghetti with the prosciutto and garlic in the pan after adding it. Take the pan off the heat. Quickly pour the egg and cheese mixture over the spaghetti and keep tossing it to make sure it's evenly covered. If the sauce is too thick, add the pasta water slowly until you get the consistency you want. Put the pan back on low heat and keep stirring it for about two to three minutes, or until the sauce gets a little thicker and coats the pasta. Watch out not to break the eggs. Take it off the heat and add some fresh parsley on top. If you want, you can serve it right away with extra Parmesan cheese and ground black pepper on top.
Prep Time: 10 minutes
Cook Time: 15 minutes
Catalogue Raisonne George Kars