Ingredients
Directions
Bring a pot of water to a boil and cook the pasta according to the package instructions.
While the water is coming to a boil, heat a large sauté pan over medium-high heat.
Spray the pan with pan release and gently fry the sliced prosciutto until crispy.
Remove the prosciutto from the pan and drain on paper towels. Reserve.
Add the shallots and sauté until tender.
Add the artichokes and toss to warm through.
Remove the pan from the heat.
Whisk together the eggs, yolks, and Romano cheese, and reserve.
When the pasta is al dente, reserve 2 cups of pasta water, then drain the pasta.
Heat the pan, add the pasta and 1/2 of the pasta water, and bring to a boil.
Remove the pan from the heat and stirring constantly, slowly add the egg mixture until the sauce is silky and creamy. Add additional pasta water to get the desired consistency.
Transfer the pasta to a large serving bowl. Break the prosciutto into pieces and place on top of the pasta. Garnish with the parsley and serve hot.