1. Preheat oven to 375 degrees. Place prosciutto and country bread on a baking sheet. Bake until the prosciutto is crispy and bread is browned and dry, 7 to 10 minutes. If one is done before the other, remove from sheet and place on a paper-towel lined plate. Let cool, then pulse with 2 tablespoons parsley in food processor until finely ground. Discard any pieces of bread that did not grind down. Set aside. 2. Put water on to boil for the pasta; don't forget to liberally salt it. 3. In a large non-stick saute pan over medium heat, saute the pancetta/guanciale in olive oil until most of the fat is rendered and it's just a bit crisp on the outside. Add garlic and cook until golden brown, 1-2 minutes. Set the pan aside to cool - the eggs will overcook if you don't allow it to rest for 2-3 minutes. 4. Crack eggs into a large bowl and whisk with Romano cheese. 5. Cook the pasta to the box instructions for “al dente”, strain and toss into the skillet with the pancetta/guanciale. Reserve a cup of the pasta cooking water to thin your sauce later if needed. 6. Add eggs to the pasta along with remaining parsley, and toss to coat - the heat from the pasta will cook the eggs, and cheese into beautiful, creamy sauce. If the sauce is too thick for you, add a bit of the reserved pasta cooking water. Salt and liberally pepper the pasta to taste. Place pasta in bowl used to beat eggs and toss one more time before serving - this is key for extra silky sauce! 7. To serve, top with the proscuitto breadcrumbs and freshly grated parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
