This recipe is simple and very tasty but does require two elements to be done simultaneously. While you are cooking the pasta you must be preparing the other ingredients so that the minute they are done you are ready to combine them. This recipe needs fresh, hot, but drained pasta to cook the raw egg just enough that it does not make scrambled eggs. It is very straight forwards. Simply prepare all ingredients first. Then while cooking pasta, cook other ingredients at the same time.
Ingredients
2 Garlic Cloves
1 Pack Spaghetti (I use wholemeal or brown rice spaghetti).
150 grams Sliced Spanish Jamón
2 Large Eggs
1/2 Cup of Shredded Cheese such as Parmesan or Provolone (I often substitute with whatever I have on hand, in this case cheddar)
1 Small Bunch of Parsley (in this case I used coriander as a substitute)
Olive Oil
Salt
Pepper
Method
Peel and thinly slice garlic and set aside.
Whisk eggs and cheese together and set aside.
Wash and roughly chop fresh herbs so they are ready and set aside.
Place a large pot of water with dash of olive oil and a generous pinch of salt on high heat.
While waiting for the pasta water to boil, add a tablespoon of oil to a fry pan and heat on medium-low heat. Gently cook the garlic for a minute or so without browning or it will turn bitter. As soon as it is softened add the jamón and gently sauté for another minute or so.
Once the water is boiled, add pasta to the pot and cook for approximately 7 minutes until al dente. As soon as it is ready drain, but reserve a cut or so of the water the pasta boiled in.
Immediately after draining and while the pasta is very hot combine with the raw egg/cheese mixture and stir through to allow all the pasta to be coated in egg while simultaneously gently 'cooking' it.
Once all the pasta is coated add 1/2 - 1 cup of the reserved pasta water to thicken the 'sauce'.
Add the cooked garlic and jamón and stir through.
Next add the fresh parsley, and season with salt and pepper to taste.
Serve and enjoy.
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