Introducing... the ultimate fusion of indulgence and flavor: Carbonara-Tomato Pasta, with crispy bacon and prosciutto.
Picture this: the silky richness of traditional carbonara intertwined with the tangy zest of tomato sauce. It's a tantalizing rendezvous of creamy and vibrant. When torn between a tomato or carbonara, why have to choose?! This recipe offers the best of both worlds and is full of flavor, with a delicious bite of prosciutto and bacon for that extra meaty crunch. See below for the full recipe (to note it serves 4) - hope you enjoy!
Ingredients:
1 pound spaghetti
1 white onion, finely chopped
3 garlic cloves, minced
1/2 pound of cured prosciutto, cooked & chopped
5 strips of bacon, cooked & chopped
1/4 cup of tomato paste
1 cup of freshly grated Pecorino Romano
6 large egg yolks
1 cup starchy pasta water
2 tablespoons of olive oil
3 tablespoons of butter
Red chili flakes
Instructions:
Begin by sizzling the chopped bacon in a large pan with a tablespoon of olive oil until halfway crisp. Once halfway cooked, add the chopped prosciutto and stir occasionally until all meat is crisp. Once done, set aside.
In a spacious pot, bring salted water to a rolling boil. Cook spaghetti until it is al dente. Remember to reserve about 1 cup of pasta water!
While the pasta cooks, it's time to prep the carbonara side of the sauce! In a small bowl, whisk together egg yolks, grated cheese, and a pinch of salt and black pepper. Set aside.
In the same pan you cooked the meat in, drop in the chopped onion with a tablespoon of olive oil and a tablespoon of butter. Cook on medium heat until softened and translucent. Add in garlic and stir up the caramelized fond left by the meat.
Reduce heat to low and add tomato paste to the pan, blending it with the aromatic onions and garlic. Sprinkle in red chili flakes for a hint of spice, then turn off the heat, allowing the flavors to blend well.
Add about 2 tablespoons of the starchy pasta water to the egg yolk mixture, stirring gently to temper them.
Transfer the cooked spaghetti directly to the pan with the tomato paste mixture, and add in the crisped meat. The pan should be warm, but not insanely hot. Stir until the spaghetti is coated with the tomato sauce. Optional: Add a touch of cream for extra creamy goodness.
Pour the tempered egg mixture over the pasta, stirring vigorously to ensure a velvety smoothness without scrambling. Add two tablespoons of butter and add additional pasta water should you need to make the sauce creamier.
Once the sauce achieves its desired allure, serve with a generous sprinkling of grated cheese and top with a dash of chili flakes.
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