1 tablespoon extra-virgin olive oil
6 ounces prosciutto de parma, diced (if using 12 ounces of barilla bucatini)
12 ounces barilla collezione bucatini (full box)
3 egg yokes
1 Tablespoon Italian parsley, chopped
3/4 cup Pecorino-Romano cheese, finely grated
Black pepper, freshly ground
Using a large saute pan, heat the olive oil and add the prosciutto.
Cook until browned and crispy.
Remove from heat but, cover the pan to keep warm.
Bring a large pot of water to a boil, add salt and cook the pasta.
In a small bowl, whisk together the eggs, parsley and cheese.
Just before the pasta is done, whisk in a couple of tablespoons to the egg mixture (this helps temper the eggs).
Here comes the tricky part the hot pasta that will gently cook the egg, rather than the heat from the stove top burner (which would scramble them instead of creating a sauce).
When the pasta is done, use large tongs to add the pasta to the saute pan with the prosciutto. Quickly add the egg mixture and toss well, adding additional pasta water as necessary to create a velvety sauce. Season with ground black pepper and taste before you add salt because both the Prosciutto and Pecorino are salty.