I’m really struggling to write this post. Not because the food was uninspiring, or I’m in a drunken stupor, or any legitimate reason. It’s all because I saw the Hunger Games this week and that horribly catchy (and quite disturbing) “Hanging Tree” song is running a repeat marathon on a loop in my brain. Please, someone have pity on me and play a T-Swift song to knock me off this track. I will pay you in pasta to do me this one small favor.
Winter-ready pasta, that’s what this dish says to me. Fatty, cheesy, and packed with enough salty prosciutto to make all the heart healthy folks out there run screaming for the hills clutching their Lipitor. While I’m still young and relatively healthy, I shall enjoy this with a touch of moderation and a gigantic salad. Salute.
- 2 eggs, room temperature
- 1 c grated Parmigiano or Pecorino cheese
- ¾ c diced prosciutto
- ½ jalepano pepper, diced fine
- 3 cloves garlic, minced
- ¼ c olive oil
- 4 cups loosely packed baby arugula leaves
- 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
- 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!
