Spaghetti Carbonara with Grana Padano & Prosciutto di San Daniele

Active Time: 10 minutes

Total Time: 25 minutes

Serves 4

Ingredients

• 300g spaghetti
• 4 medium (or 3 large) eggs
• 100g Grana Padano cheese + a little extra for serving
• 2 cloves garlic
• A knob of butter (roughly 1 heaped tsp)
• Salt
• 4 slices of Prosciutto di San Daniele (I like to have a few spare slices out on the table in case anyone wants a bit extra).

Method

1. Bring a pan of salted water to the boil. Add the spaghetti and cook it for 10-12 minutes until it’s soft but still has a bit of bite to it.
2. While the spaghetti is cooking put the eggs (4 medium or 3 large) into a large bowl and beat them with a fork. Grate the Grana Padano (100g) and add it to the egg. Mix them together and season with salt.
3. Peel and crush the garlic (2 cloves).
4. Once the pasta has cooked, drain it (keeping the water that you drain to use in the sauce) and set aside. Put a knob of butter into the pasta pan and add the crushed garlic. Cook it over a low heat for a few minutes, stirring occasionally.
5. Meanwhile add 4 tbsp of the reserved pasta water to the egg and cheese mixture, one tablespoon at a time. Mix in each tablespoon throughly before adding more.
6. Once the garlic has been cooking for a few minutes, remove it from the heat and  quickly mix it into the egg mixture.
7. Return the pasta to the pan and pour over the egg mixture. Cook it over a very low heat until the sauce has thickened, stirring constantly to ensure it doesn’t stick.
8. Once the sauce has thickened serve the pasta.
9. Tear your Prosciutto di San Daniele into pieces and place them onto the pasta then top with a little more grated Grana Padano.

NOTE – If you prefer switch the dried spaghetti for fresh – this will only need cooking for around 4 minutes before draining and adding it to the egg mixture.