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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I learned to make this Northern Italian Pasta Dish that adds eggs and prosciutto to the cooked Linguini while my husband and I were based at an Air Force Base in Northern Italy many years ago. It is still a family favorite. Ingredients:
1 lb barilla linguine |
2 tablespoons butter |
4 eggs, beaten |
2 tablespoons milk |
2 teaspoons ground black pepper |
1/4 cup parsley |
1/4 lb prosciutto, cut into very small pieces |
1/4 cup parmigiano-reggiano cheese, shredded |
Directions:
1. Prepare Linguini as per package directions for al dente.
2. While Pasta is cooking, combine Beaten Eggs, milk, ground black pepper and Parsley. Also cut up Proscuitto. Once Pasta is cooked, drain and return to hot pasta pan and toss with the 2 TBSP of butter until pasta well coated, then add egg mixture to HOT pasta and continue to toss until pasta has cooked to linguini noodles, then add proscuitto and toss until added to noodles, and then add parmesano and toss. Best served immediately.
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