• Pasta carbonara (Donny Hay: Fresh, Fast, Simple)

Topping the creamy pasta with prosciutto instead of bacon gives the dish a sharper flavour, and it's all ready in a matter of minutes.

Serves
2

Preparation

5min

Cooking

15min

Skill level

Easy
By
Average: 1.8 (21 votes)
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Ingredients

  • 200 g fettuccine or thick pasta
  • 2 egg yolks
  • 1 cup (250 ml) single (pouring) cream
  • ⅓ cup (25 g) finely grated parmesan cheese
  • sea salt and cracked black pepper
  • 4−6 slices prosciutto
  • extra finely grated parmesan, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Cook the pasta in a large saucepan of boiling salted water for 8−10 minutes or until al dente. Drain, return to the pan and place over low heat.

2. Add the egg yolks, cream, parmesan, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta.

3. Place on serving plates and top with torn pieces of prosciutto. Sprinkle with extra parmesan to serve.