Linguine Squarcierella: this delicious linguine pasta recipe combines linguine, prosciutto, onion, garlic, eggs, black pepper and Parmesan cheese to make the best pasta ever!
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 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.
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.
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.
Okay, I know you’re just itching to get to the recipe, so here you go!
Here’s the Recipe!
- 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.
Amount 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