Spaghetti Carbonara

What day are we on now? Day 55? I am so thankful that I have a stocked kitchen to keep me sane during quarantine. I have loved spending this extra time testing recipes I would normally claim to be too busy for. Between the wild and fun recipes, I have discovered some great staples. Spaghetti Carbonara has quickly become one of my favorite quarantine meals because it is the perfect way to use leftover vegetables. I easily find myself left with odds and ends in my crisper drawer and hate to throw out produce at the end of the week. My favorite combination is shallot, prosciutto, mushrooms, and English peas (except Alex hates them) but I have also used spinach, broccoli, asparagus, and chicken. Take the extra time this week to create your version of Spaghetti Carbonara using leftover produce in your kitchen. Enjoy! xoxo

Images via Alex Phillips.

Download Spaghetti Carbonara recipe.

1 lb. spaghetti

1 Tbsp. kosher salt

2 Tbsp. canola oil

1 shallot, sliced

1 clove of garlic, minced

1/4 cup chopped prosciutto

1 cup chopped mushrooms

3 large eggs

1/4 cup grated Parmesan

2 Tbsp. Italian seasoning

Red pepper flakes

Heat 6 qt. water in a large pot over high. When water starts to boil, add spaghetti and salt. In a large skillet or medium dutch oven, heat canola oil over medium. Add the sliced shallot and minced garlic, cooking until fragrant. Add prosciutto and mushrooms, stirring often until prosciutto is crispy, about 4 minutes. In a medium bowl, whisk eggs, Parmesan, and Italian seasoning. Once the spaghetti is al dente, use tongs to add spaghetti to the prosciutto mixture and remove from heat. Reserve 1/3 cup of spaghetti water. Slowly add the hot water to the egg mixture, and whisk the mixture well while adding water. Pour egg mixture over spaghetti and combine. Add additional Parmesan cheese and red pepper flakes to your liking.