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
- 2 tablespoons minced fresh parsley
- 1 red Thai or Serrano chili, seeded and chopped, or 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, parsley, chili, and 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 11 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; add a touch of grated asiago cheese as a garnish if you would like!
SERVES 4 AS A MAIN COURSE, OR 8 AS A FIRST COURSE
