Today it rained. Not just rain, but rainy, gloomy, almost-sweater weather.That's not really a big deal in most of the Northern Hemisphere in September. But in Arizona, it tempts all of us desert-dwellers to believe that fall is really here. I'm not buying it. Nevertheless, today was fall. Soup for lunch. Comfort food for dinner.
I was tempted to title this "simple spaghetti carbonara," but realized that is redundant. The dish is ridiculously easy and perfect for any weeknight supper.
4 slices prosciutto
16 ounces pasta
1 tablespoon olive oil
1 tablespoon butter
2 shallots, minced
1 garlic clove, minced
2 tablespoons heavy cream
1/2 cup parmigiano reggiano, grated with a microplane grater
1/4 cup minced flat-leaf parsley
sea salt and freshly ground pepper
To begin, crisp the prosciutto under the broiler briefly. Remove to a cutting board and coarsely chop.
Cook the pasta in a pot of salted water until al dente.
While the pasta cooks, melt the butter and olive oil over medium-low heat and cook the shallots and garlic until soft and golden.
In a large glass or metal bowl, whisk the eggs and heavy cream together. Add the shallot, garlic mixture.
When the pasta is finished, drain and add it to the egg mixture. Fold together, then top with a plate to allow the heat of the pasta to cook the eggs. Let it rest for a few minutes. Then fold in the parmigiano reggiano. Season to taste with sea salt and freshly ground black pepper.
Divide the pasta between four bowls and garnish with the prosciutto and a shower of minced parsley.