Creamy Prosciutto and Egg Pasta

Ingredients

Spaghetti

8 ounces

Unsalted butter

2 tablespoons

Garlic

2 cloves, minced

Prosciutto

4 ounces, sliced

Heavy cream

1 cup

Parmesan cheese

1 cup, grated

Eggs

2 large

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the prosciutto slices to the skillet and cook until crispy, about 2-3 minutes per side. Remove the crispy prosciutto from the skillet and set aside on a paper towel to drain excess fat.
4. In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined.
5. Lower the heat to low and pour the egg mixture into the skillet. Stir constantly for about 3-5 minutes until the sauce thickens and coats the back of a spoon. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
6. Add the cooked spaghetti to the skillet and toss gently to coat the pasta with the creamy sauce.
7. Season with salt and black pepper to taste, adjusting as needed.
8. Crumble the crispy prosciutto over the pasta and garnish with freshly chopped parsley.
9. Serve hot, and enjoy this delightful dish!