Pasta Carbonara with Ham
Italian Spaghetti — 150g
Prosciutto ham — 60 g
Spinach fresh large leaf — 200g
Egg — 2 pcs
Parmesan cheese — 80 gr
Ricotta Cheese — 60 g
Fresh green basil — 1 bunch
Garlic — 10 g
Olive oil — 50 ml
Salt and freshly ground black pepper — to taste
First, prosciutto ham slice of 2-3 cm wide strips, spinach, wash and coarsely chop or tear into pieces hands, garlic finely chop. To prepare the sauce separate the yolks. Break the egg, pour the contents into his palm and let the protein drain between his fingers. Connect yolks, ricotta cheese, finely grated parmesan and stir.
Cook the spaghetti in boiling salted water for 5-7 minutes. Drain using a colander and return the pasta to the pot. On hot spaghetti Put cheese sauce and stir quickly. The moment when the yolk is turned off on the hot spaghetti, is considered crucial in the preparation of «Carbonara».
Heat the olive oil in a frying pan, fry the bacon for about half a minute on each side over medium heat, and reload it to spaghetti. Fry the garlic and spinach until tender — about 3-5 minutes, and also to Put spaghetti, lightly mix. Finally, season with freshly ground black pepper paste. Put the pasta in a plate and garnish with basil leaves.