Spicy Spaghetti Carbonara
with Prosciutto & Smoked Almond Pesto
Ingredients:
- 1 container of Prosciutto & Smoked Almond Pesto
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon dried chili flakes
- 1 teaspoon freshly ground black pepper
- 1 pound spaghetti
Directions:
In a large bowl, lightly beat the eggs. Add the Parmesan, red pepper flakes, and black pepper and mix together well. Set aside.
Bring a large pot filled with salted water to a boil. Add the pasta, stir well, and cook until al dente, about 8 minutes. Drain and immediately add to the egg mixture, stirring vigorously to coat the pasta completely and create a silky sauce; add in the enire can of Prosciutto & Smoked Almond Pesto and mix over low heat until combined.
Divide among warmed shallow bowls and serve immediately…..Smoky decadence!!
