Spaghetti Carbonara with Onions and Prosciutto
by meike peters
There was a time when I had this meal at least once a week. It was a special winter that I spent in the North of England, in North Yorkshire directly on the coast. The sea was rough, the air was damp and salty, and it was cold, the kind of wet cold that creeps into your bones. My diet concentrated on fish and chips (every year, this place is voted for the best fish in England), pies and simple dinners I could cook in our tiny kitchen. Spaghetti Carbonara was one of them. Fried Prosciutto, onions and eggs and you can brave any weather.
I use my Tyrolean Prosciutto from San Cassiano – luckily there’s still some left. I tried many others for this recipe but I still think this one is the best. In the past I used to make it with crispy bacon but the spices of the Prosciutto add something really nice to the creamy egg and onions. I cut it into strips, like the onions, and fry everything before I mix it with the pasta, eggs, cream and Parmesan. And crushed black pepper, of course!
Spaghetti Carbonara
For 2 people you need
spaghetti 200g / 7 ounces
Tyrolean Prosciutto, cut into strips, 5 slices
medium sized onion, cut in half and into thin slices, 1 -2
egg yolks 3
cream 80ml
salt and crushed black pepper
olive oil for frying
Parmesan, freshly grated
In a large pan, fry the onions in some oil until golden and soft. Add the Prosciutto and fry for a couple minutes as well. Mix the egg yolks together with the cream, salt and pepper.
Cook the pasta al dente and immediately put it into the warm pan (off the heat) on the fried onions and Prosciutto. Pour the egg and cream mixture on top, mixing well. Sprinkle with lots of crushed black pepper and Parmesan, and enjoy a glass of red wine with it – that’s what I do!
Sahne?! Was hat die Sahne darin zu suchen? Nehmt die Sahne raus und alles ist Gut!
Hi Andreas, so kenne ich es aus Südtirol – und auch aus anderen Teilen Italiens – und so liebe ich es! Wie machst du denn deine Carbonara?
Liebe Grüße
Meike
… eigentlich genau so, nur eben ohne Sahne. “Sahne ist verboten.” wurde mir beigebracht, ich habe es selbst immer befolgt und ärgere mich immer wieder über schlechte Carbonara in der Gastronomie, mit wirklich zu viel Sahne. 😉 Manchmal kommt bei mir noch etwas Knoblauch dazu.
Knoblauch mache ich auch manchmal dazu, je nach Stimmung. Die Sahne macht es für mich samtiger, ich mag das. Die Pasta darf halt nicht darin schwimmen. Carbonara esse ich immer nur zuhause, nie im Restaurant. Sie ist dort oft zu schwer oder zu trocken.
Einen schönen Sonntag noch!