Carbonara Spaghetti with Prosciutto Cotto | First Courses | Rovagnati
Discover our tasty carbonara spaghetti recipe with Gran Biscotto Rovagnati prosciutto cotto ham by chef Alessandro Peluso. Enter rovagnati.us.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rovagnati.us.
Ingredients
- 1 lb dry organic durum wheat spaghetti
- 2 Tbsp extra-virgin olive oil
- ½ lb Prosciutto Cotto Gran Biscotto Rovagnati, cubed or sliced into small strips
- 2 large eggs (one whole and one yolk)
- 1 cup freshly grated Pecorino Romano Fulvi, plus more for serving
- Freshly ground black pepper
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