This should have been a simple recipe, but I had some trouble at the grocery stores. Yes, plural. First, I only bought half of the prosciutto needed, because I had sticker shock and couldn’t fathom the possibility that the one package was not enough. Oops. Well, not really an oops since I decided to make it work. I did a single batch of pasta, then ended up having enough sauce leftover to make some more pasta to coat with the rest. Soooo, I made the recipe below reflect the “half” amount. In case you’re thinking I’m part-vegetarian (not that such a thing exists), K also agreed that it was enough. You got the flavor, you got some meat in most bites, and it was satisfying. Especially because the pasta is so eggy and rich.
This is the start of Italian Week on this blog. After watching America’s Test Kitchen where they made this pasta, I was motivated to make three related dishes. Two involve the pasta recipe, and then there is a surprise one on Friday. It’s more American than Italian, but that often is the case with the Italian food I ate growing up (and about half of my family is Italian…sooooo, yeah). You can make this pasta and have it with any sauce. In fact, I only tossed half of the pasta with sauce and left the rest plain for the next recipe. I reheated it in a marinara sauce and it was great.