Ingredients
- 1/4 stick Butter (or margarine – do not use light)
- 1 Onion (medium, chopped)
- 2 cloves Garlic (chopped)
- 1/4 lb Prosciutto (thick slices, chopped)
- 1 cup Crushed Tomatoes
- 1/4 cup Vodka
- 6 oz Heavy Cream
- 2 Egg Yolks
- 1/2 cup Romano Cheese (or parmesean, grated)
- 1 tbsp Parsley
- to taste Salt
- to taste Black Pepper
- 1 lb Penna Pasta (or rigatoni pasta)
Step by Step Instructions
Step 1:
Fill a large pot with enough water to boil a pound of pasta. Add salt and heat until the water is boiling.
Step 2:
Saute garlic and onions in butter on medium heat. Add prosciutto and cook for 5 minutes. Stir occasionally.
Step 3:
Add tomatoes and vodka. Simmer for 20 minutes on low heat. Stir occasionally.
Step 4:
Cook the penne or rigatoni pasta according to the directions on the box/package. Time the pasta to be done about the time that the mixture on the stove is done simmering.
Step 5:
In a separate bowl combine the heavy cream, egg yolks, grated cheese and parsley. Set aside.
Step 6:
With about a minute left in the simmering add the cream/egg/cheese mixture to the saucepan and mix in.
Step 7:
Drain the pasta when finished cooking and put it in a large serving bowl. Pour the sauce over the pasta and mix. Serve with grated Romano or Parmesan cheese and fresh black pepper.
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