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Recipe: Prosciutto Carbonara with Zero Pasta Guilt!
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A fun and flavorful crispy bite without the pasta guilt!

Dehydrated prosciutto

On a deli slicer, slice prosciutto at number 3. Lay slices on a Silpat. Do not allow them to touch. Set the dehydrator to 160 degrees. Dehydrate prosciutto overnight or until crispy.

If you don’t have a dehydrator, you can easily lay the prosciutto on a cookie sheet and bake in the oven at 160 °F overnight or until crispy.

Béchamel

5 Tbsp butter
4 Tbsp all purpose flour
4 cups milk
½ cup parmesan cheese
2 tsp salt

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Add parmesan cheese. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt. Cool and transfer to a piping bag.

For plating

Pipe a small line of béchamel on top of prosciutto following the grain. Garnish with English peas and micro opal basil.

Pinch Food Design, the duo of Bob Spiegel and TJ Girard, is a top-tier NYC culinary veterans with extensive experience in event catering and design. Pinch writes the Design Milk column called Taste.