Spaghetti Carbonara With Prosciutto Crumbs

Ingredients needed

Although Carbonara is simply irresistible when served on its own, I like mixing up it every now and then. Toasted bread crumbs aren’t a traditional addition to this Italian classic, however Pangrattato (or crispy flavored bread crumbs) is often served with certain Italian pasta dishes. It’s also called “Poor man’s Parmesan” and is a great topping to add to a creamy plate of pasta. It’s an optional add-on however so feel free to leave it out. For the Carbonara

Pancetta. Guanciale is traditionally used but pancetta or bacon can be used instead. Eggs. Cheese. Parmesan or Pecorino Romano. Extra-virgin olive oil. Spaghetti. Use any long pasta of your choice. Salt and black pepper.

For the Prosciutto Crumbs

Bread. I used ciabatta but any day-old bread will work. Prosciutto. Parma ham/Speck/Coppa can be substituted. Fresh garlic cloves. Fresh parsley. Salt and black pepper.

How to make Spaghetti Carbonara with prosciutto crumbs

Start by making the bread crumbs. Tear bread into rough chunks then place in baking dish and add the prosciutto. Drizzle with a few teaspoons of olive oil then add minced garlic and season with salt and pepper. Toss to combine then place in a hot oven to roast for 10-15 minutes until the bread and prosciutto are crisp. Remove from the oven and allow to cool for 10 minutes. Transfer to the bowl of a food processor and pulse until the mixture is relatively fine. I like leaving a little bit of texture so I choose to not blend it too finely. Follow the instructions in the recipe card to make the Spaghetti Carbonara. The Carbonara sauce can be made while you wait for the pasta water to boil, making it a super simple and quick recipe for dinner. Once the Carbonara is done, serve in bowls topped with the prosciutto crumbs.

Can I make this ahead?

I wouldn’t recommend making the pasta and sauce ahead as it comes together so quickly. The bread crumbs can be made ahead and frozen for up to 2 months or kept in the fridge for up to a week. Warm in a pan set over medium-high heat to crisp up.