12 oz fresh spaghetti noodles (seriously, get fresh. So delicious. If you are too lazy, get 8 oz dried)
1 T unsalted butter
⅔ c chicken stock
Instructions
Bring a pot of water to boil, with enough room to cook the pasta.
In a small bowl, whisk the eggs and add the cheese. Set aside.
In a large saucepan, heat the olive oil over medium and add the prosciutto, jalepeno, and garlic. Cook until garlic just starts to brown, then add ⅓ c chicken stock. Bring to a boil and reduce until mostly evaporated.
Stir in 3 cups of the arugula until just wilted, then turn off the heat.
Cook the pasta until al dente, then drain.
Place pasta in saucepan with the prosciutto mixture, then add 1 T chicken stock and the butter.
Toss to combine, then quickly mix in the egg mixture. Toss this very thoroughly until the sauce thickens.
Add in the remaining 1 cup arugula.
If the sauce is too thin, turn the heat back on medium-high for a couple of minutes, stirring constantly. If the sauce is too thick, thin with a bit of chicken stock.
Add lots of freshly ground pepper and a squeeze of lemon juice and nom!
Recipe by Food Final Frontier at http://foodfinalfrontier.com/spaghetti-alla-carbonara/