Spaghetti Carbonara With Roasted Garlic - cooking recipe

Ingredients

2 eggs, at room temperature
10 garlic cloves
2 ounces olive oil (divided 1/1)
8 ounces prosciutto (cut into 1/4 strips)
6 ounces pecorino romano cheese (grated just before adding)
1 lb spaghetti noodles (not thin)
ample water for boiling noodles

Preparation

Preheat oven to 350\u00b0.
Roast the Garlic:
Peel 10 cloves of garlic and cut into almond-sized pieces if the cloves are large.
Put a generous tablespoon of oil onto the center of an 8-inch sheet of foil, plonk the garlic on top and fold to make a sealed pouch.
Bake for 12 minutes, and set aside.
Do not open foil pouch for at least 5 minutes after removing from the oven.
Cook the pasta:
Bring water to boil in a large pot.
Add the pasta and time for 1 minute less than the cooking instructions.
Cook the prosciutto:
Heat the rest of the oil in a 12-inch skillet over medium-low heat.
When there is 5 minutes left on the pasta, add the prosciutto.
When there is 2 minutes left on the pasta, add the garlic.
Lower the heat if necessary.
You want these ingredients hot but not sizzling.
Heat the bowls:
Put 4 pasta bowls or wide soup bowls into the oven to heat for 2 or 3 minutes.
Final cooking and plating:
Remove pasta when slightly undercooked, and drain in a colander.
Whisk the two eggs vigorously and set aside.
Bring the prosciutto and garlic back up to medium heat and toss in the pasta, primping it as you would a stir-fry.
Cook for a minute or two.
Remove the bowls from the oven and set to one side.
Add the noodles, dividing them and the toppings into four portions, and put some of the egg directly over each portion, stirring slightly.
When the egg has set (30 seconds or less), top generously with pecorino romano cheese.
Toss lightly.
Serve immediately with thick slices of foamy ciabatta bread (or Lago di Como bread) and slathers of fresh butter.