THIS CLASSIC ITALIAN RECIPE IS SO INCREDIBLY SIMPLE! BUT IT’S THE BEAUTY OF IT’S SIMPLICITY AND A QUICK HAND WORKING THE EGG YOLK INTO THE HOT PASTA THAT CREATES THE LUXURIOUS VELVETY COATING FOR TIMELESS CARBONARA WHICH MAKES IT PERFECT!This Traditional Carboanara with Prosciutto di San Daniele is a simple yet decadent dinner. Tender pasta is tossed in a rich, velvety sauce then finished off with prosciutto, artichoke hearts, and a sprinkle of Grana Padano cheese.
INGREDIENTS
- ▢8 OZ PASTA
- ▢2 EGGS YOLKS
- ▢2 TBSP OLIVE OIL
- ▢1/4 TSP SALT
- ▢½ TSP FRESHLY GROUND BLACK PEPPER
- ▢1 TBSP GIRL CARNIVORE OVER EASY SPICE BLEND
- ▢14 OZ ARTICHOKE HEARTS DRAINED AND RINSED
- ▢3 OZ PROSCIUTTO DI SAN DANIELE CUT INTO STRIPS
- ▢2 OZ GRANA PADANO
INSTRUCTIONS
BOIL THE PASTA
- Boil the pasta to just al dente as per the package instructions.
- Drain.
STIR IN THE EGG
- Quickly add the egg yolks to the hot pasta and toss to coat.
- Add the oil, salt, pepper, and GirlCarnivore Over Easy blend and continue to toss until the pasta is evenly coated and speckled throughout with the spices.
FOLD IN
- Fold in the artichoke hearts and Prosciutto di San Daniele.
SERVE
- Divide evenly on serving plates.
- Grate the fresh Grana Padano directly over each plate.
- Garnish with fresh herbs such as basil if desired.
NUTRITION
Serving: 1g | Calories: 565kcal | Carbohydrates: 51g | Protein: 18g | Fat: 31g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 899mg | Potassium: 241mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1305IU | Vitamin C: 21mg | Calcium: 273mg | Iron: 3mg
