Ingredients:

1 lb of your favorite short pasta

2 TBSPs butter

2 TBSPs extra virgin olive oil

1 large clove of garlic, chopped

1 cup grated cheese (50/50 mix of parmigiano and pecorino)

5 eggs, beaten

Salt and pepper to taste

Chopped parsley

Crumbled prosciutto crisps (see tips), or crumbled bacon, optional

Directions:

Bring a pot of water to a boil with a little salt for the pasta, according to package directions.

Cook pasta AL DENTE. Drain.

While you wait for the pasta to cook, beat the eggs with salt and pepper to taste and set aside.

Place butter and olive oil in a large sauté pan and warm up over medium heat.

Add chopped garlic, and sauté until wilted.

Reduce heat to low.

Add drained pasta and stir well to coat.

Add grated cheese and continue to stir well.

Finally, gently pour the beaten eggs over the pasta, stirring continuously to make sure all pasta gets coated.

Do not overcook!

As soon as eggs set softly, remove from heat.

Add chopped parsley, stir gently and cover.

Serve hot with a few prosciutto crisps or bacon bits on top.

Serves 4-6 people

TIPS:

If you want to keep this pasta vegetarian, just omit the topping. For the rest of you, I highly recommend adding prosciutto crisps to elevate the flavor of this dish to an even higher level…trust me!

To make prosciutto crisps, just place some thin sliced prosciutto on a baking sheet lined with parchment paper.

Broil in oven until crisp. Cool and crumble like you would bacon.

I recommend a short pasta with ridges for this dish because the ridges not only keep the pasta more firm, they hold on to the rest of ingredients better than smooth pasta.