Spaghetti Carbonara With Parslied Proscuitto Breadcrumbs

1. 1

   Preheat oven to 375 degrees.

2. 2

   Place prosciutto and country bread on a baking sheet.

3. 3

   Bake until the prosciutto is crispy and bread is browned and dry, 7 to 10 minutes.

4. 4

   If one is done before the other, remove from sheet and place on a paper-towel lined plate.

5. 5

   Let cool, then pulse with 2 tablespoons parsley in food processor until finely ground.

6. 6

   Discard any pieces of bread that did not grind down.

7. 7

   Set aside.

8. 8

   Put water on to boil for the pasta; don't forget to liberally salt it.

9. 9

   In a large non-stick saute pan over medium heat, saute the pancetta/guanciale in olive oil until most of the fat is rendered and it's just a bit crisp on the outside.

10. 10

    Add garlic and cook until golden brown, 1-2 minutes.

11. 11

    Set the pan aside to cool - the eggs will overcook if you don't allow it to rest for 2-3 minutes.

12. 12

    Crack eggs into a large bowl and whisk with Romano cheese.

13. 13

    Cook the pasta to the box instructions for al dente, strain and toss into the skillet with the pancetta/guanciale.

14. 14

    Reserve a cup of the pasta cooking water to thin your sauce later if needed.

15. 15

    Add eggs to the pasta along with remaining parsley, and toss to coat - the heat from the pasta will cook the eggs, and cheese into beautiful, creamy sauce.

16. 16

    If the sauce is too thick for you, add a bit of the reserved pasta cooking water.

17. 17

    Salt and liberally pepper the pasta to taste.

18. 18

    Place pasta in bowl used to beat eggs and toss one more time before serving - this is key for extra silky sauce!

19. 19

    To serve, top with the proscuitto breadcrumbs and freshly grated parmesan.

* Per serving · 4 servings · Values may vary.