Spaghetti with Creamy Egg Proscuitto and Arugula
From tinymango 17 years ago
- 20 minutes to make
- Serves 6
This recipe was one I got in NPR's 'The Splendid Table' Weeknight Kitchen e-newsletter. I can no longer find it on their site, which is too bad because we used this as a side for some herb crusted rack of lamb and it turned out very successful. Read more It is definately a backseat sort of dish and I wouldn't reccommend serving it with anything too heavy. While it is creamy and rich feeling on the palate, the flavour is delicate and light. See less
Ingredients
- 2 large eggs, at room temperature shopping list
- Pinch of sea salt (optional if your proscuitto is already salty) shopping list
- 1/4 cup freshly grated parmigiano-Reggiano shopping list
- 1/4 cup freshly grated Pecorino Romano shopping list
- 1/3 cup finely chopped prosciutto shopping list
- 1 1/2 teaspoons finely chopped fresh hot pepper shopping list
- 1 plump garlic clove, peeled and finely minced shopping list
- 1/4 cup extra virgin olive oil shopping list
- 3 cups loosely packed baby arugula leaves, chiffonaded [I used mustard greens] shopping list
- 8 ounces dried spaghetti shopping list
- 1 tablespoon unsalted butter shopping list
How to make it
- Bring a large pot of water to a boil for the pasta.
- Mix together the eggs, optional salt, Parmigiano-Reggiano, and Pecorino Romano in a small mixing bowl. Set aside
- Heat the prosciutto, hot pepper, garlic, and olive oil in a large straight-sided sauté pan over moderate heat. Cook, stirring often, until the garlic is golden. Add the arugula and 1/3 cup boiling pasta water to the pan, taking care not to burn yourself as the oil may spatter. Toss together to wilt the arugula. Most of the water will evaporate. Set aside off the heat.
- Generously salt the pasta water and drop in the spaghetti. Cook, stirring often, until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water. Transfer the pasta to the sauté pan and toss over low heat. Add a few tablespoons of pasta water and the butter and toss again. Off the heat, quickly add the egg and cheese mixture and toss constantly until the strands of spaghetti are coated. The egg should remain creamy without curdling. Serve right away in warmed bowls
People Who Like This Dish 4
- sillysmo La Grande, OR
- notyourmomma South St. Petersburg, FL
- mamalou Attleboro, MA
- shai Gainesville, FL
- tinymango Reedville, VA
- pintobean New Port Richey, FL
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The Rating
Reviewed by 2 people-
Oh honey, this is wonderful and a great warming bowl is perfect on a chilly night. Great flavor and I adore the greens with the creaminess of the egg and pasta water. Teriffic instructions. Thanks
notyourmomma
in South St. Petersburg loved it
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" It was excellent "