Spaghettini Carbonara

Ingredients for 4 servings:

• 500 g pasta (spaghettini)
• 2 m.-sized eggs
• 2 handfuls of Parmesan, freshly grated
• 1 handful of cheese (Pecorino), freshly grated
• 125 g ham (prosciutto), raw
• 1 cup whipped cream
• 3 tbsp grappa or dry white wine
• 1 clove(s) garlic, finely chopped
• 1 small shallot(s), very finely chopped
• Salt and pepper, from the mill
• 5 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with grappa and pecorino

Cook the spaghettini in salted water until al dente. Meanwhile, tear the prosciutto into small pieces and fry in olive oil until crispy. Remove and drain on kitchen paper. Sauté the shallot and garlic in the oil until soft. In a large bowl, whisk the cream, eggs, Parmesan, and Pecorino with the grappa/white wine. Drain the spaghettini and immediately fold into the mixture in the bowl. Mix well, then add the shallot and garlic mixture with the olive oil and mix well again. Finally, fold in the crispy prosciutto and serve immediately. Serve with a fresh, crisp leaf salad with a lemon and olive oil dressing.