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 tsp. freshly ground black pepper
- 1/8 c. grated Parmesan cheese
Directions
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Bring a large pot of salted water to a boil.
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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.
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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.
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Let the meat cook for about 2-3 minutes per side, until crisp and brown.
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Remove, and chop into bite-size pieces.
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Add the linguine noodles to the pot and cook until al dente.
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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.
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Saute for 3 minutes, or until the onions are soft.
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Once cooked, drain the pasta and return it to the pot.
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Turn the heat down to the lowest setting.
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Add in the beaten eggs and use a wooden spoon to toss the noodles with the eggs.
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Continue for about a minute, until the eggs have turned opaque and look cooked.
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Add the black pepper and Parmesan cheese, and toss to combine.
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Serve warm.