- 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
- 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. Saute 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 black pepper and Parmesan cheese, and toss to combine. Serve warm.