Prosciutto is a dry-cured ham. It is pork and it is not cooked, but it is not raw flash. It is very hard to explain what is prosciutto to people from middle east, because in these countries pork meet is not very common.
When we eat prosciutto we usually find it in fine slices like in the picture show here, and these slices can be cutted by hand or with a machine. But how is the process from the raw meat of the pig to these slices ?
Image from Wikipedia - Prosciutto di Parma
The famous “Pasta alla Carbonara” is a traditional dish from the region of Lazio. Eggs, cheese, bacon and black pepper are the main ingredients of the Carbonara. Italians use a special bacon called “Guanciale” but any bacon will do the job. It is suggested to use long pasta like spaghetti.
The real secret about Carbonara is the eggs, that are not cooked. When the pasta is taken out from the boiling water it is dropped in a hot pan with hot oil. At that point the fire should be stopped to avoid the coagulating of the egg becuase of direct heat. The eggs will cook a little bit because of the mixing with the hot pasta and cheese, but the result will be a creamy egg sauce. The final result looks like in the picture below.