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Easy Carbonara

🇮🇹 Italy · Lazio

Servings: 4

Ingredients

  • 400g spaghetti
  • 4 egg yolks
  • 1½ cups (375ml) milk
  • â…” cup (50g) finely grated parmesan, plus extra to serve
  • sea salt and cracked black pepper, to taste
  • 10-12 slices prosciutto, torn

Steps

  1. Cook the spaghetti in a large pot of salted boiling water for 8-10 minutes, or until just soft.
  2. Drain the pasta and return it to the pan over low heat.
  3. Add the egg yolks, milk, parmesan, salt and pepper. Stir with tongs for about 2 minutes, until the sauce thickens slightly and coats the pasta.
  4. Divide the pasta among 4 plates, top with prosciutto, and sprinkle with extra parmesan to serve.

Notes

This is a simplified, milk-based version of traditional carbonara, which typically uses guanciale, eggs, and pecorino without cream or milk.

Source: www.donnahay.com.au