Gemmelli Carbonara



Gemmeli Carbonara

Serves 4 


Ingredients

  • 1 pound of gemmeli pasta

  • 1 large onion, diced 

  • 3 garlic cloves

  • 6 egg yolks

  • 2 whole eggs

  • 1/2 pound thick cut prosciutto, diced (putting in freezer, 30-60 minutes before cutting makes it much easier to cut)

  • 1 bunch of parsley, minced, divided 

  • 1 cup grated of parmesan, plus more for serving 

  • Salt and Pepper, to taste



Directions

  1. Bring water to boil, add generous amount of salt.

  2. Add pasta, cook according to package directions, stirring often. 

  3. While the pasta is cooking sauté onion and garlic, with olive oil and salt until onion is translucent. Set aside. 

  4. In another bowl whisk together eggs, 3/4 of the minced parsley and grated parmesan. Set aside. 

  5. Chop prosciutto up into small pieces.

  6. Drain pasta, reserving about 1 cup of pasta water.

  7. Return pasta to hot pot, stir in egg mixture, making sure they don't scramble by adding a little pasta water (start with about 2 tablespoons) until a sauce coats the noodles.

  8. Fold in prosciutto.

  9. Add sauteed garlic and onions.

  10. Stir to combine.

  11. Serve with remaining parsley, and grated parmesan. 

  12. Enjoy!

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