Spaghetti Carbonara

I used fairly thick cut prosciutto (number 6 slice according to the deli guy…) cut into chunks, put into preheated 10″ cast iron skillet. Right before you add the prosciutto, put some olive oil (enough to coat the bottom) in the pan, add the meat, let cook while you make the spaghetti. In a bowl, add 2 eggs plus 1 yoke, beat. Add parmesan cheese, beat some more, add a fair bit of pepper.

Cool the prosciutto and CI pan, add cooked and drained spaghetti. Mix well. I added a bit more olive oil. Make sure nothing is super hot or you’ll have scrambled eggs! Add egg mixture to skillet, mix well, plate, add more parmesan cheese, pepper and parsley. You don’t need salt with this recipe at all, there is enough in the meat to sink a boat.