Spaghetti alla Carbonara

Spaghetti alla Carbonara
Serves 6

Try this with the new low-carb white pasta. You'll find it much more satisfactory than the more healthful but less tasty wheat pasta.


1 teaspoon extra-virgin olive oil
3 ounces thinly sliced prosciutto or Canadian bacon, diced (1/2 cup)
2 cloves garlic, minced
Pinch of crushed red pepper
3 large eggs
3/4 cup low-sodium chicken broth
3/4 teaspoon freshly ground pepper
12 ounces spaghetti or linguine
1/3 cup freshly grated Parmesan or Pecorino Romano cheese
Salt to taste

Put a large pot of water on to boil for cooking pasta. Also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler.

Heat oil in a medium nonstick skillet over medium heat. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Remove from heat.

Whisk eggs, broth and pepper in the top of the double boiler to combine. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes. Remove any small curdles that form.

Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle.

Meanwhile, cook pasta in the boiling water, stirring often, for 10 minutes. Drain and place in a large bowl. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well. Season with salt, if desired.

You have created in about 30 minutes an Italian classic.