Carbonara a la Vapiano

Vapiano was my favorite NYC and DC spot for quick pasta. Unfortunately, they closed their doors in both cities due to COVID-19 but lucky for you, I taught myself how to make this dish in 2019.

Ingredients

1 serving of cooked spaghetti

1 1/2 cup of heavy whipping cream

1 egg yolk

minced garlic (to taste)

1/3 cup of diced white onion

a drizzle of olive oil

1 package of cubbed prosciutto (or pancetta or a few strips bacon)

1 bag of Italian cheese (optional)

2 diced red chili peppers (optional)

Cooking Instructions

1. Cook spaghetti. Drain, then set aside.

2. Drizzle olive oil in a a pan over medium heat then add onion, garlic, chili peppers, and cubbed prosciutto to pan until fragrant.

3. Pour the cream in the pan and reduce the heat. Watch the cream until it boils around the edges and stir frequently.

4. Add only the egg yolk to the cream mix and once mixed in, add the cooked spaghetti.

5. Coat the spaghetti in the cream sauce and add cheese if desired.