Spaghetti alla Carbonara with Prosciutto and Spinach

I had spinach and prosciutto left over from my dinner party, so I thought I would incorporate them into our favorite pasta dish, Carbonara. Bad idea. Very bad. Apparently, C and Miss F cannot stand the smell of prosciutto cooking. They both were whining and turning up there noses as soon as I served dinner. Both picked around the prosciutto, happy to eat the spaghetti and spinach, but neither one willing to touch the prosciutto. Now, I have seen C go to town on prosciutto when served as part of a charcuterie plate. I have no idea what sautéing it in oil does to make it so offensive to him, but it does. At least I was able to use up some leftovers and I enjoyed my meal, except for all the complaining.

Spaghetti alla Carbonara with Prosciutto and Spinach

1 teaspoon olive oil
6 ounces chopped prosciutto
4 large eggs
¼ cup cream
¼ cup grated Parmesan
½ teaspoon Kosher sale
¼ teaspoon fresh cracked pepper
1 pound thin spaghetti, prepared per package instructions
1 cup baby spinach

In a large saute pan, heat the oil over medium high heat. Add the prosciutto and saute until crisp, a minute or two, then reduce heat to low. In a bowl, whisk together the eggs, cream, parmesan, salt and pepper. Add the prepared pasta to the pan with the prosciutto, pour the egg mixture over top, toss well to coat. Add the spinach and cook for one minute more. Serve, topped with additional parmesan.

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