I wish that spring lasted longer here. Winter lasts way too long and summer is always anxious to arrive. We have been holding off putting in the A/Cs but we might not make it until the end of June like we are hoping. Yesterday was a scorcher! I fear summer will be a bit much.
Needless to say my long list for yesterday didn’t get done! Partly because I grossly underestimated how long it would take to clean out our closet. Hours! Just as well as it was to hot to bake. Hopefully I’ll get that done today. Wouldn’t want the kids to starve. 🙂
And I didn’t want to be standing over a hot stove either. We have some black garlic and proscuitto on hand and carbonara is a quick dish to make. Time for a twist on a great dish!
Prep everything ahead of time as this does not take long to cook. In a bowl whisk three eggs together with salt and pepper. Great about a cup of aged cheese together. I used pecorino, parmesan, and romano cheese for this dish. Cube the proscuitto, about 1/2 -3/4 cups worth. I finely chopped two bulbs of black garlic and garlic chives. I love having the fresh herbs from our garden again!
Heat a couple of tablespoons of olive oil and slowly saute the garlic. Don’t have the heat higher than medium. While this is cooking, cook the pasta. When the pasta is halfway cooked add the proscuitto and chive to the skillet. The trick with the proscuitto is that you don’t want to overcook it or the flavour will get really strong.
Add a 1/2 cup of dry white wine and lightly simmer.
Once the pasta is cooked add it to the skillet and mix well. Turn off the heat and add the egg and cheese mixture to the skillet.
Toss and serve immediately. Garnish with fresh basil and grated cheese.