Linguine Pasta with Prosciutto

Dive into a plate of our Linguine Pasta with Prosciutto, where each forkful brings together the best of Italy in under 30 minutes - silky pasta, smoky prosciutto, and a rich, cheesy taste.

📝 Ingredients

• 4 oz prosciutto (Italian dry-aged ham)
• 8 oz linguine noodles
• 1/2 yellow onion (chopped)
• 1 clove garlic (minced)
• 2 eggs (beaten)
• 1/8 teaspoon freshly ground black pepper
• 1/8 c. grated Parmesan cheese

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil.
2. 2Place a skillet over medium-high heat and lay half of the prosciutto pieces in the pan so that as much of the meat as possible is touching the skillet. Lay the remaining half of the prosciutto on top of the first layer, perpendicular to the first layer of meat. Placing the meat in the pan in this criss-cross fashion helps keep the pieces from sticking together.
3. 3Let the meat cook for about 2-3 minutes per side, until crisp and brown. Remove, and chop into bite-size pieces.
4. 4Add the linguine noodles to the pot and cook until al dente.
5. 5Meanwhile, add the chopped onion and garlic to the pan used to cook the prosciutto. If the pan seems a bit dry, you can add a bit of olive oil or butter. Sauté for 3 minutes, or until the onions are soft.
6. 6Once cooked, drain the pasta and return it to the pot. Turn the heat down to the lowest setting. Add in the beaten eggs and use a wooden spoon to toss the noodles with the eggs. Continue for about a minute, until the eggs have turned opaque and look cooked.
7. 7Add the garlic, onions, prosciutto, black pepper, and Parmesan cheese, and toss to combine. Serve warm.