Linguine Squarcierella: this delicious linguine pasta recipe combines linguine, prosciutto, onion, garlic, eggs, black pepper and Parmesan cheese to make the best pasta ever!
Don’t ask me how to pronounce the name of this linguine pasta. I usually just try to say it really fast and then when people say “huh?” I say “it’s just this really amazing pasta.” 
Why is Linguine Squarcieralla so amazing?
First, because it is delicious. It is rich, salty, cheesy, and incredibly filling.
The second reason is because it is the most versatile recipe ever.
The third reason is because it is linguine prosciutto pasta, delicious and versatile, making it one of the best pasta recipes ever!
The basic method is:
Cook the pasta in boiling water.
Brown the prosciutto in a skillet.
Remove the prosciutto from the skillet.
Put the onion and garlic in the skillet, and let cook for a few minutes.
Chop up the prosciutto.
Drain the pasta after it is cooked and return it to the pan.
Add in a beaten egg.
Stir to cook the egg.
Add in the meat, onion, garlic, black pepper and Parmesan.
That’s it!
Over the years I’ve done with this bacon, pancetta, pepperoni, and even with (gasp!) ham lunch meat.
I’ve swapped the onion for peppers, broccoli, spinach, asparagus, and just about anything I’ve had lying around.
I’ve done all meat versions, all vegetable versions, and once even just the noodles, egg, and Parmesan.
For the cheese, I’ve used Parmigiano Reggiano, pre-shredded Parmesan, and even (double gasp!) the “grated” kind from the green can.
This recipe version is very basic and just includes pasta, prosciutto, onion, garlic, egg, pepper, and Parmesan cheese. But, I also have lots of experience with substitutions in this recipe.
Seriously, you guys… once you know the basic method of this best pasta dish it will become your go-to “What are we going to have for dinner tonight?” recipe.
You can lighten it up by using whole wheat pasta and egg beaters, or make it more decadent by adding a creamy cheese like Gruyere or Fontina. It’s really the most versatile pasta recipe of all time.
Okay, I know you’re just itching to get to the recipe, so here you go!
Here’s the Recipe!
Linguine Squarcierella (a.k.a. the best pasta ever)
Linguine Squarcierella: this delicious linguine pasta recipe combines linguine, prosciutto, onion, garlic, eggs, black pepper and Parmesan cheese to make the best pasta ever!
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
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. 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.
Nutrition
Yield:
4Serving Size:
1Amount Per Serving: Calories: 247|Total Fat: 6g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 3g|Cholesterol: 115mg|Sodium: 848mg|Carbohydrates: 29g|Fiber: 2g|Sugar: 1g|Protein: 17g|
Nutrition information has been auto-calculated for your convenience.
November 27, 2013 | Last Updated on August 16, 2021 by Linda
I’m surprised you don’t use the pasta water to finish off the sauce. The starch in the water from the cooked pasta helps emulsify everything and the sauce becomes creamy, rich, and velvety smooth.
Something to try! Thanks Evan!
– Linda
I’m posting this comment because I cannot find the comments about the recipe itself I have checked the entire page and I can’t find it I click on reviews and it doesn’t take me anywhere
Hi Mark,
You are the first to comment on this recipe.
– Linda
“Don’t ask me how to pronounce the name of this pasta” – or, evidently, how to spell it.
How is it spelled, Roy? I had a hell of a time trying to look this up a few years ago when I shared this recipe. I’d love some info!
Made this tonight for me and the hubs and it was DELISH!! I trimmed some of the extra fat off of the parma ham and used it to create the grease that I used to cook the onions rather than adding olive oil. We both loved it! Thanks for the recipe 🙂
Great idea, Becky! Parma ham has quite a bit more extra fat than does prosciutto, so it’s smart to trim it to use as cooking fat 🙂 I’m so glad you liked the recipe! It’s my constant stand-by as long as I have pasta, eggs, and some hard cheese (and whatever else I find in my fridge/pantry!).
The dish is from Piazza Italia in Portland. I have looked for a recipe to match it up FOREVER and had been improvising a while. I punched it into Google again on a whim the other day to see if I could get closer. Awesome find. Thanks!
Yes!!!
Hi hello! I found this recipe while perusing Tumblr, and it looks so good I am itching to try it! I had a question though. What other vegetables do you think would go good in this recipe besides the onion? We’re big fans of veggies here is why I’m asking.
Also, what side dish(es) would be best to serve with it do you think? c:
Hi, Heather! I’m so glad you found your way here 🙂 I’ve used spinach, very small pieces of blanched broccoli, red peppers (roasted or sauteed), and mushrooms (saute them in butter or oil first to get them brown). I’d recommend going with mushrooms and maybe some spinach (saute it first to get the excess liquid out), then serving with a side of your favorite vegetables and some garlic bread!
My eggs turned scrambled as soon as I put them in the pasta to mix.
Hi, Marina! The eggs are meant to cook from the residual heat of the pasta, but typically shouldn’t come out fully “scrambled.” I’d guess that your pasta may have been too hot or your stove burner may run a bit hotter than mine does. Perhaps let the pasta cool for a few minutes while it is draining – that should work a bit better! I’m so sorry this didn’t suit your tastes the first time you tried it. – Anetta
I LOVE pasta and prosciutto!! With the new gluten-free
pasta options at Kroger, I’m definitely going to reintroduce pasta
into my diet. I love how you mentioned the variations you’ve tried.
It’s almost as versatile as pizza! I will definitely be trying this
recipe.
I’m so glad you’re going to try it! It really is awesome for those nights when you’re digging through your pantry for something to make 🙂
This sounds delicious! I can’t wait to try it! I am loving your website, the design is clean and immaculate!
Thanks so much, Kristen! I’m headed over to check out your site right now 🙂