Egg Yolk Carbonara with Prosciutto

Egg Yolk and Prosciutto

February 15, 2010 – Home – Got bitten by the cooking bug again so I decided to annoy our cook and make a mess of the kitchen. She gets all territorial. These are pasta shells in a dressing of egg yolks, just a touch of cream, romano, and (the star) roquefort. Topped it off with generous amounts of crispy-baked prosciutto ham. Creamy, tender and crunchy.

I love the deep taste roquefort brings to the table, but use with care – it’s really sharp. Blue cheese on steroids.