Prosciutto Pasta Carbonara Food

PROSCIUTTO CARBONARA WITH SPINACH

Steps:

• In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
• Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
• Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.

PASTA WITH PROSCIUTTO AND WHOLE GARLIC

Steps:

• Bring a large pot of water to a boil.
• Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
• Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
• Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.