I'm Back!

I have been MIA for a bit, took the summer off to relax, get some organizing done, and do some more relaxing.  I'm working on a post of things that I actually completed this summer.  Some are still work in progress.  I have still been pinning like crazy and I came across some yummy prosciutto the other day and I couldn't pass it up, so I purchased some and decided to make some pasta carbonara.  My all time favorite pasta.  My favorite Italian restaurant Enzo's makes it perfect, but they are expensive, so my version will have to suffice.  Let me tell ya, my version came out perttty good!  

Here is the original recipe.

Here is my adaptation:

Pasta Carbonara:

4 eggs; room temp
1/2 c. shredded romano
1/2 c. parm cheese
3 oz. prosciutto; diced (can use pancetta)
3 garlic cloves; minced
1lb. spaghetti
1 c. frozen peas
fresh cracked black pepper

First off boil your water (don't forget the salt), cut up your prosciutto (original recipe calls for pancetta, but I had prosciutto) and saute over med-hi heat.  Now mine didn't render a lot of fat, so if yours does then scoop it out when crisp and reserve some of the rendering.  While crisping the prosciutto, I added the minced garlic.  I had the prosciutto in the pan for about 6 minutes or so.  When the water is boiling add your pasta and cook until al dente.  Towards the end, add the peas. 

While the pasta and prosciutto are cooking crack your eggs and add the cheese, I added a touch of half and half to mine, whisk together.  Reserve a cup of pasta water and temper the eggs with half a cup of pasta water, this will cook it.  (tempering, just add a little at a time and whisk quickly, so the eggs don't curdle)

Add cooked pasta to pan of prosciutto and toss with 1/4 c. pasta water.  Then add egg mixture and cracked black pepper, then toss to coat. Top with a little bit of cheese and enjoy!