Linguine Pasta with Prosciutto
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
398 kcal
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Course
Main Course
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Cuisine
Italian
Linguine Pasta with Prosciutto
Description
This recipe begins by crisping layers of prosciutto in a hot skillet, which releases flavorful fat and creates small, browned pieces of ham. The linguine is cooked al dente in salted boiling water, then drained and returned to the pot on low heat.
Meanwhile, chopped onion and minced garlic are sautéed in the skillet used for the prosciutto, sometimes with added olive oil or butter, softening the aromatics. The warmed linguine is then tossed with beaten eggs and freshly grated Parmesan cheese over low heat, allowing the eggs to gently thicken and coat the pasta without scrambling.
The dish finishes with black pepper for seasoning and the crisped prosciutto is folded in, adding texture and rich, salty flavor. It is served warm, best enjoyed fresh to maintain the delicate sauce texture and crisp ham.
Leftovers keep well refrigerated up to three days, and reheating gently in a skillet with a little moisture helps restore creaminess without drying out the pasta.
Ingredients
- 4 oz prosciutto Italian dry-aged ham
- 8 oz linguine noodles
- 1/2 yellow onion chopped
- 1 clove garlic minced
- 2 egg beaten
- 1/8 teaspoon black pepper freshly ground
- 1/8 c. Parmesan Cheese grated
Instructions
- Bring a large pot of salted water to a boil.
- Place 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.
- Let the meat cook for about 2-3 minutes per side, until crisp and brown. Remove, and chop into bite-size pieces.
- Add the linguine noodles to the pot and cook until al dente.
- Meanwhile, 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.
- Once 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.
- Add the garlic, onions, prosciutto, black pepper, and Parmesan cheese, and toss to combine. Serve warm.
Notes
- Store leftovers tightly covered in the refrigerator and consume within 3 days.
- Freezing is not advised due to the creamy egg-based sauce which may separate and change texture when thawed.
- Reheat gently in a skillet over low heat, adding a splash of water or olive oil to revive the sauce and prevent dryness.
- Microwave reheating is possible but may warm unevenly and affect the sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 398kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 107mg | 36% |
| Sodium | 352mg | 15% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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