Spaghetti Carbonara

Ingredients:

4 oz. spaghetti (I use gluten free)
1 egg
salt
pepper
1/4 cup freshly shredded parmesan cheese, plus more for topping
2 TBSP EVOO
1 TBSP white wine
1 large clove garlic, minced
1.5 oz prosciutto de parma

Instructions:

Cook spaghetti according to package instructions. Crack the egg into a bowl and sprinkle with salt and pepper. Whisk together with a fork. Add 1/4 cup parmesan and whisk again. Heat EVOO in a skillet. Add the wine and garlic and cook for 1 minute. Add the prosciutto and cook for 2-3 minutes. Add the spaghetti noodles to the pan and toss until heated through. Add the cheese mixture and toss until well combined. Top with more parmesan and serve immediately.

Serves 1

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Kristy's Kitchen

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