Dive into a plate of our Linguine Pasta with Prosciutto, where each forkful brings together the best of Italy in under 30 minutes – silky pasta, smoky prosciutto, and a rich, cheesy taste.
Table of Contents
Reasons to Love This Proscuitto Pasta
- Linguine’s long, flat strands offer the perfect texture of chewiness and softness.
- I love that this is a versatile pasta dish that’s perfect for special occasions or for a quick weeknight dinner.
- Linguine Pasta with Prosciutto is the best pasta ever. It has a velvety cream sauce that offers a rich flavor that adds a luxurious, smoky depth.
Recipe Ingredients
- Prosciutto: An Italian dry-aged ham that adds a distinct, savory flavor.
- Yellow Onion: Adds a hint of sweetness and depth to the overall flavor profile.
- Parmesan Cheese: Provides a salty, nutty flavor that enhances the richness of the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Creamy Linguine Pasta: Add heavy cream to transform the dish into a rich, creamy delight, offering a luxurious texture that perfectly complements the savory flavors of prosciutto.
- Pasta Variation: Substitute regular linguine with whole wheat linguine to add more fiber and nutrients to the dish. It has a nuttier flavor and a firmer texture, which can add an interesting dimension to the recipe. You can also swap linguine with fettuccine; the broader noodles still pair well with the sauce and ingredients.
- Incorporate Creamy Cheese like Gruyere or Fontina: Elevate the richness of the dish by adding creamy cheese such as Gruyere or Fontina. These cheeses melt beautifully, creating a luxurious and velvety texture in the sauce. Gruyere adds a slightly nutty flavor, while Fontina offers a mild and creamy taste.
How to Make Linguine Pasta with Prosciutto
Step #1: Bring a large pot of salted water to a boil.
Step #2: 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.
Step #3: Let the meat cook for about 2-3 minutes per side, until crisp and brown. Remove, and chop into bite-size pieces.
Step #4: Add the linguine noodles to the pot and cook until al dente.
Step #5: 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 or butter. Sauté for 3 minutes, or until the onions are soft.
Step #6: 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.
Step #7: Add the garlic, onions, prosciutto, black pepper, and Parmesan cheese, and toss to combine. Serve warm.
Expert Tip
Reserve a cup of pasta water before draining. This starchy water helps bind and thicken the sauce, ensuring a smoother, more cohesive dish. Gradually add to the sauce for desired consistency, enhancing flavor and texture.
Frequently Asked Questions
Yes. Combine equal parts of dried or fresh basil, oregano, thyme, rosemary, marjoram, and sage. You can customize it by adding red pepper flakes for heat or garlic powder for extra flavor.
Peas, asparagus, zucchini, and onions are great choices. Peas add sweetness and color, asparagus provides a fresh crunch, zucchini offers a slightly sweet flavor and soft texture, and onions bring a subtle sweetness.
Yes, adding lemon juice to Linguine Pasta with Prosciutto is a great way to introduce a refreshing, citrusy flavor. It balances the richness of the prosciutto slices.
Storage Info
Store leftover Linguine Pasta with Prosciutto in an airtight container in the refrigerator, where it will stay good for up to 3 days. Freezing this dish is not recommended, as the creamy egg-based sauce may separate and change texture upon thawing.
To reheat, gently warm it in a skillet over low heat, adding a small splash of water or olive oil to loosen the sauce and prevent the pasta from drying out. Microwave reheating is possible but might unevenly warm the dish.
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Linguine Pasta with Prosciutto
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 teaspoon 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 or butter. Sauté 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 garlic, onions, prosciutto, black pepper, and Parmesan cheese, and toss to combine. Serve warm.
NOTES
Nutrition
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!!!