Linguine Squarcierella (a.k.a. the best pasta ever)

Linguine Squarcierella (a.k.a. the best pastan ever) might be just the side dish you are searching for. One serving contains 367 calories, 14g of protein, and 14g of fat. For $1.23 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a dairy free diet. A mixture of eggs, yellow onion, prosciutto, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 2427 people were impressed by this recipe. It is brought to you by The Wanderlust Kitchen. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 52%, this dish is solid. Similar recipes include Easy Pasta Puttanesca with Linguine, Linguine Alle Noci (Linguine with Walnut Sauce), and Linguine with Clams (Linguine con le Vongole).

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Bring a large pot of salted water to a boil.

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.

3. Let the meat cook for about 2-3 minutes per side, until crisp and brown.

4. Remove, and chop into bite-size pieces.

5. 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.

6. 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.

7. 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.

8. Add the black pepper and Parmesan cheese, and toss to combine.

9. Serve warm.

Nutrition Information:

covered percent of daily need