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people
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Ingredients
Wine Pairing
Instructions
COOK pasta in salted boiling water, strain and reserve 2 cups water for the pan sauce.
COOK the eggs, in a nonstick pan, sunny-side up and hold warm.
SAUTÉ chopped ham in 2 tablespoons each olive oil and butter for 2 minutes in large sauté pan over high high. Add the pasta with the rest of the butter. At this point add about a ½ cup pasta water and season with salt and pepper. Cook for about 1 minute Thicken with ground pecorino cheese. Cook 1 more minute, just until coated. Add more pasta water if needed. Add a generous amount of the ground black pepper. Taste for salt.
TWIRL pasta into 4 bowls and top each serving with an egg. Garnish with chopped Italian parsley.
|
Ingredients
Wine Pairing
|
Instructions
COOK pasta in salted boiling water, strain and reserve 2 cups water for the pan sauce.
COOK the eggs, in a nonstick pan, sunny-side up and hold warm.
SAUTÉ chopped ham in 2 tablespoons each olive oil and butter for 2 minutes in large sauté pan over high high. Add the pasta with the rest of the butter. At this point add about a ½ cup pasta water and season with salt and pepper. Cook for about 1 minute Thicken with ground pecorino cheese. Cook 1 more minute, just until coated. Add more pasta water if needed. Add a generous amount of the ground black pepper. Taste for salt.
TWIRL pasta into 4 bowls and top each serving with an egg. Garnish with chopped Italian parsley.
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This recipe was featured in Eat Ink: Recipes. Stories. Tattoos.
