Carbonara with Prosciutto di San Daniele and Grana Padano Cheese

Carbonara con prosciutto di San Daniele e formaggio Grana Padano
Dish type: Pasta
Serves 6
Cooking time: 30 minutes


For the carbonara pasta:

20ml olive oil
350g Prosciutto di San Daniele, sliced
100ml white wine
500g dried pasta, such as bucatini or penne
5 eggs
6g black peppercorns, coarsely ground
100g Grana Padano Cheese, freshly grated

For the crispy Grana Padano Cheese Basket (Makes 1 Basket):
50g Grana Padano Cheese, grated
20cm oven paper

1) Heat the oil in a large frying pan and, when hot, add the sliced Prosciutto di San Daniele and fry until crispy. Add the wine and reduce for a couple of minutes. Set aside.

2) Put the pasta into a saucepan of boiling water and cook until al dente.

3) Beat the eggs and black pepper together. Drain the cooked pasta in a colander, return it to the pan off the heat and add the beaten egg, Prosciutto di San Daniele, and 80g of the Grana Padano Cheese - stir well to combine.

4) Serve in warm plates with some Grana Padano Cheese scattered over the top and 1 slice of Prosciutto di San Daniele.

5) To make the cheese basket preheat the oven to 190°C/375°F/gas mark 5. Then spread a 2cm thick layer of grated cheese on oven paper and bake for 6 minutes.

6) After taking it out, allow it to rest until it stops bubbling. Then shape around the bottom of an upside down bowl and allow to cool.

Tip: Add salt to the water make it boil quicker.