Our improvement on the ubiquitous, and usually boring, Alfredo sauce
1/4 pound fatty prosciutto, sliced very thin
2 tablespoons unsalted butter
4 large eggs
salt and pepper to taste
pinch of nutmeg
6 tablespoons freshly grated Parmigiano-Reggiano plus additional as an accompaniment if desired
1. Separate the prosciutto into fat and meat. finely chop the fat; cut the meat into broad strips.
2. In a heavy saucepan over moderately low heat melt the butter. Add the minced prosciutto fat. Cook, stirring occasionally, for 15 minutes, or until the fat has begun to melt and the liquid in the pan is just starting to turn brown. Remove from heat and let cool for 5 minutes.
3. Beat the eggs for 30 seconds in a mixing bowl. Season lightly with salt and pepper. Add a few drops of the butter/prosciutto fat mixture. Add a few larger drops. Keep adding more, until all is incorporated, then return the mixture to the pan. Cook over very low heat for 5 to 10 minutes, or until the egg mixture has just begun to thicken. When it's ready, beat in the nutmeg.
4. Place cooked pasta in a wide, shallow mixing bowl. Toss with the egg mixture, the reserved strips of prosciutto meat, and the 6 tablespoons Parmigiano-Reggiano. Season to taste, adding more nutmeg if desired. (If you find the sauce too thick, thin it with as much as 2 to 3 tablespoons of the hot pasta cooking water.) Serve directly from the mixing bowl. Pass additional Parmigiano-Reggiano if desired.
This is our improvement on the ubiquitous, and usually boring, Alfredo sauce. This rich sauce goes nicely on long strands of thick, dried pasta, such as bucatini. It is also a good choice for dried fettuccine. Makes enough sauce for 1/2 pound dried pasta