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Friday, 5 February 2010
Spagetti with proscuitto and egg
When you read this recipe you will think 'oh, this is just fancy carbonara', and really, that is correct - except that it tastes much better than carbonara (in my opinion).
It's pretty simple really. Cook some pasta (or spagetti, whatever you have) until done. Pan fry some garlic (and I added spring onion), and then add the proscuitto.
Remove the pan from the heat and toss in the drained pasta, throw in a whole egg, and stir so the heat of the pasta cooks the egg.
Top with greenery to make your photograph extra pretty, and eat while sitting on a balcony on a balmy late summer evening!
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