Splash in a little hot pasta water if needed for consistency. 8 oz pasta; 2 eggs yolks; 2 tablespoons olive oil; 1/4 teaspoon salt; ½ teaspoon freshly Ground Black Pepper; 1 tablespoon Girl Carnivore Over Easy Spice Blend; 14 oz Artichoke hearts drained and rinsed; 3 oz Prosciutto di San Daniele, cut into strips (or any other cured ham)2 oz Grana Padano (or another freshly shaved cheese like pecorino romano or parmesan) Classic Carbonara. Essentially, the recipe is mixing an egg yolk into hot pasta. When all the cheese has been melted, stir in the peas and Heat 2 tbsp olive oil over medium heat in a skillet. TIP: toss the pasta constantly as you add the egg, this will keep it from clumping. https://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. https://www.homechef.com/meals/prosciutto-and-mushroom-carbonara Creating the Carbonara Sauce. In another bowl beat 4 eggs, the remaining 4 tablespoons of cheese, and parsley. Drain pasta and add to pan; toss with sauce. Meanwhile, heat the cream in a saucepan over medium-low heat. https://www.cookingforkeeps.com/spring-carbonara-with-prosciutto Once the pork is cooked, reserve about a half cup of the pasta water, drain the spaghetti and toss into the skillet with the pancetta. Drain, then set aside. Add butter to the skillet holding the prosciutto and bacon and melt, then pour in half-and-half and egg mixture. The sauce will become thick and should coat the pasta. While stirring and tossing the pasta, pour in the eggs. Stir the spaghetti until it begins to soak up the pancetta fat then add a good splash of the pasta water. Remove from heat; stir in pancetta and prosciutto, egg yolks, half the parmesan, salt and pepper. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. 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