Ingredients
¼ of a 398mL can of Del Monte Sweet Peas
200 g spaghetti
100 g prosciutto
4 egg yolks
300 ml Pecorino Romano, finely grated
100 ml Parmigiano Reggiano, finely grated
freshly cracked black pepper to taste
Basil for garnish
Preparation
In a mixing bowl, add egg yolks, pecorino and parmigiano. Mix together until combined and the resulting mixture is like a soft dough. Boil spaghetti in generously salted water. While spaghetti is boiling, brown prosciutto in a large saucepan over medium-high heat. Don't over-crisp. Remove prosciutto from saucepan and set aside, reserving fat in the pan. Toast desired amount of freshly cracked black pepper in pan. Deglaze pan with 2 ladles of pasta water. When the spaghetti has 2 minutes left to cook, add to the pan with the rendered fat. Add prosciutto back to the pan. Add pasta and combine. When the pasta water and rendered fat have reduced to a tight starchy sauce, remove from the heat. Carefully add the egg and cheese mixture in stages. Vigorously mix with tongs until the sauce is completely emulsified and the noodles are well-coated. Adjust with more pasta water, if necessary. Add Del Monte Sweet Peas. Garnish with fresh basil. Grate more pecorino or parmigiano over top. Serve and enjoy!
