Someone decided to leave a metric shit-ton of cookbooks in the break room at work sometime during the last week. One day on one of my long work days, I was perusing one and found a recipe for rigatoni carbonara, which I made yesterday. It was easy enough to make...minus slicing the prosciutto because that stuff is ridiculously sticky. It came out really good though so I'll share the recipe.
(The recipe claims it serves 4, but the boyfriend ate half, I had some and saved a serving...so yeah)
|Prosciutto, garlic, onion|
1 pound box of rigatoni (although I'm fairly sure any pasta would be good, it's just shapes, right)
2 tablespoons of extra virgin olive oil (more if you put it in your pasta water like some people do)
1/4 pound of prosciutto (I bought a 3 ounce package of it, and I thought it was plenty)
1/4 cup of chopped yellow onion (slap chop optional...I used it, merely because I destroy veggies when I cut them.)
1 clove of minced garlic (hint that's a 1/2 teaspoon of the jarred stuff)
3/4 cup of pasteurized egg substitute (Egg Beaters, btw)
1/2 cup of grated romano cheese
1. Cook your pasta per the directions on the box/however you normally do. Drain it, and set aside.
2. Cut your prosciutto into matchstick sized pieces (I cut them wider. It was too sticky & I'm impatient)
|Egg sub, cheese, s&p|
5. Dole out onto plates & sprinkle with cilantro. Then eat. Add more grated cheese if your heart desires
Given the lack of Italian blood coursing through my veins (I'm mostly Irish and French), I thought this came out really good. The boyfriend's response was "It's good, for a white sauce", but that's because he's a pain in the ass and wants tomato sauce on everything. I think I might make it with a little tomato sauce next time just to shut him up. I've been going through a white-sauce stage just because when I lived with my parents, they drowned spaghetti in way too much tomato sauce, so I'm rebelling haha
|The final product.|