Being domestic: Making Rigatoni Carbonara.

I've taken a domestic turn as of late, as evidenced by the cupcakes, chicken, and other stuff I've been making lately that has been well recieved. Me, the "world's shittiest cook" (my own declaration) cooking...and not killing people in the process. I never thought I'd see the freakin day. I suppose getting sick of seeing your boyfriend live off of Taco Bell will drive you to learn how to cook I guess.

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.

Rigatoni Carbonara
(The recipe claims it serves 4, but the boyfriend ate half, I had some and saved a serving...so yeah)

Prosciutto, garlic, onion

You will need:
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
Salt
Pepper
Cilantro

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)

Sauteeing.

3. Heat the olive oil in a large frying pan over medium heat. When the oil is hot, add the prosciutto pieces, onion and garlic. Saute this for 4 or 5 minutes...or less if you accidentally had the heat on high like me. Just make sure the onions are translucent. (Kinda sorta see through but not really) Then you add this to the pasta, stir it and make sure the prosciutto and such is evenly distributed.

Egg sub, cheese, s&p

4. Combine the egg substitute, romano cheese, salt, and pepper in a small bowl. Mix them well. Then add this to the pasta & prosciutto mixture. Toss the pasta so everything is pretty evenly coated.

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.