1 Tbs. olive oil
6 oz. thickly sliced prosciutto, diced into 1/4 inch pieces
2 Tbs. salt
3 eggs plus 1 egg yolk, well beaten
3/4 cup grated Parmigiano-Reggiano
1/4 cup grated Pecorino Romano
1 pound of spaghetti
3/4 cup of boiling pasta water
Preparation:
In a large skillet, heat olive oil over medium heat. Add prosciutto and cook, stirring often until it is crisp. Set pan aside.
Bring 6 quarts of water to a boil. Add the salt and the spaghetti and cook until al dente. Drain, reserving the 3/4 cup of pasta water, and return pasta while it’s very hot to the pan, set over very low heat. Immediately add the eggs, half the cheese, reserved prosciutto and any rendered fat, and toss well. Add just enough of the pasta water to make the mixture creamy. Sprinkle liberally with pepper and serve at once. Pass the remaining cheese at the table.
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