In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety. To vary the vegetables, try green beans, asparagus or frozen peas (cook peas separately from pasta). Source: EatingWell Magazine, October/November 2005

Patsy Jamieson
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Ingredients

Directions

  • Put a large pot of water on to boil for cooking pasta. Also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler (see Equipment Tip).

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  • Heat oil in a medium nonstick skillet over medium heat. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Remove from heat.

  • Whisk eggs, broth and pepper in the top of the double boiler to combine. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes. The sauce may have a few small curdles. Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle.

  • Meanwhile, cook pasta in the boiling water, stirring often, for 5 minutes. Drop in broccolini (or broccoli rabe) and cook until the pasta is tender but firm, 4 to 6 minutes more. Drain and place in a large bowl. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well. Season with salt, if desired.

Tips

Equipment tip: No double boiler? Improvise by setting a large stainless-steel bowl over a pan of simmering water.

Nutrition Facts

308 calories; 6.8 g total fat; 2.4 g saturated fat; 108 mg cholesterol; 580 mg sodium. 311 mg potassium; 46.4 g carbohydrates; 7.3 g fiber; 3 g sugar; 19 g protein; 860 IU vitamin a iu; 35 mg vitamin c; 45 mcg folate; 124 mg calcium; 3 mg iron; 87 mg magnesium;

Reviews (8)

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8 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/21/2013
Normally I use way more eggs and add cream Normally when I make this pasta I use more eggs prosciutto alot more cheese and I even add cream and butter so when I read this recipe I was very sceptical about what it would taste like but I really love it! You can actually taste every ingredient including the pasta and I like that better than that my pasta soaks in sauce. My alltime favorite vegetable to add in is shiitake mushrooms. Pros: much more healthy with the same great taste Cons: none Read More
Rating: 4 stars
10/30/2011
This recipe is terrible. It turns out to essentially be scrambled eggs on linguine. Read More
Rating: 4 stars
10/30/2011
Mmm I love Spaghetti alla Carbonara and this recipe looks delish and easy. Read More
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Rating: 4 stars
10/30/2011
This was delicious. We paired it with a fresh tomato and basil salad and haricot verts. Will definitely make it again. Read More
Rating: 4 stars
10/29/2011
Good and quick though I disliked the sauce. The first time I tried to do it I ended up getting scrambled eggs and the second time I turned the heat down and stirred it longer. Read More
Rating: 4 stars
10/29/2011
This was fantastic! I did not wind up with scrambled eggs like some of the reviewers. You really have to be mindful of the amount of heat you are using and constantly whisk the egg mixture. I will make this again! Read More
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Rating: 5 stars
10/29/2011
YUMMY!!!! This pasta dish was so delicious even my 3 year old ate it all up and ti was super easy to make! I would highly recommend this. I will be making this again for sure! Read More
Rating: 1 stars
10/29/2011
DISLIKE This was a complete waste of my time and energy. I couldn't possible dislike it anymore. I tried the sauce over and over and just kept ending up with watery looking curdled eggs. No matter what I did. I tried everything. I finally ended up with something passable as food and the whole dish was just bland. I had to add so much salt and cheese to give it any kind of flavor. honestly it ruined my night. Read More