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1
Preheat oven to 350u00b0.
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2
Roast the Garlic:
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3
Peel 10 cloves of garlic and cut into almond-sized pieces if the cloves are large.
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4
Put a generous tablespoon of oil onto the center of an 8-inch sheet of foil, plonk the garlic on top and fold to make a sealed pouch.
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5
Bake for 12 minutes, and set aside.
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6
Do not open foil pouch for at least 5 minutes after removing from the oven.
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7
Cook the pasta:
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8
Bring water to boil in a large pot.
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9
Add the pasta and time for 1 minute less than the cooking instructions.
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10
Cook the prosciutto:
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11
Heat the rest of the oil in a 12-inch skillet over medium-low heat.
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12
When there is 5 minutes left on the pasta, add the prosciutto.
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13
When there is 2 minutes left on the pasta, add the garlic.
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14
Lower the heat if necessary.
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15
You want these ingredients hot but not sizzling.
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16
Heat the bowls:
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17
Put 4 pasta bowls or wide soup bowls into the oven to heat for 2 or 3 minutes.
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18
Final cooking and plating:
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19
Remove pasta when slightly undercooked, and drain in a colander.
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20
Whisk the two eggs vigorously and set aside.
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21
Bring the prosciutto and garlic back up to medium heat and toss in the pasta, primping it as you would a stir-fry.
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22
Cook for a minute or two.
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23
Remove the bowls from the oven and set to one side.
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24
Add the noodles, dividing them and the toppings into four portions, and put some of the egg directly over each portion, stirring slightly.
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25
When the egg has set (30 seconds or less), top generously with pecorino romano cheese.
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26
Toss lightly.
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27
Serve immediately with thick slices of foamy ciabatta bread (or Lago di Como bread) and slathers of fresh butter.
