Spaghetti carbonara with a Yankee spin

By Jim Bailey

Carbonara is usually made with eggs, cream, Parmesan cheese and bacon. I have substituted prosciutto for the bacon and omitted the cream altogether, making this classic dish much more appealing to those of you who wish to stay away from as much fat as possible but still want the flavor of old Italy. Try pancetta ham with this recipe along with various cooked vegetables as well. Peas would go especially well with the other flavors mingling together. I think you will find this Yanked recipe quite pleasing and you won’t miss any of the calories and fat I Yanked out of it.

1 pound of spaghetti
4 eggs, room temperature
1/3 cup grated Parmesan cheese, plus more for serving
1/2 cup sliced scallions
Salt and black pepper to taste
1/4 cup extra virgin olive oil
2 large garlic cloves, sliced thinly
2 ounces thinly sliced prosciutto, chopped
1/4 cup white wine, optional

Spaghetti Carbonara

In a large pot, boil spaghetti until just barely done, or al dente.

Meanwhile, in a large bowl, beat the eggs with the Parmesan cheese, scallions and a big pinch of salt and pepper. In a large skillet, heat the olive oil until simmering. Add the sliced garlic and cook over medium-high heat until fragrant, about 10 seconds. Add the chopped prosciutto and cook , stirring occasionally, until the garlic is golden, about 2 minutes longer.

Add the white wine to the skillet and cook until nearly evaporated, about 1 minute. Scrape the prosciutto mixture into the bowl with the eggs.

Drain the spaghetti and add it to the bowl with the sauce. Toss the spaghetti until it is coated with the sauce. Serve the spaghetti right away, passing the extra Parmesan cheese on the side.

Forgotten what Yanked is? It’s when I take a recipe and revamp it for health or economic reasons or make it easier to prepare. I especially love Yanking recipes that have 12 word titles and need special equipment to make (as seen on Iron Chef) and simplifying it so that the other 95% of us can enjoy these recipes.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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