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| LUIGI'S LINGUINE CARBONARA | |||||||||||||||||
| This dish, which comes from Uncle Keith, can be prepared in fifteen minutes. You won't be making it for the convenience, however. It's absolutely wonderful. For those of you whitebread types who have no idea what prosciutto is, you can also find it at the deli counter as Parma ham. It's lightly smoked, nearly transparent, and a delicacy in itself. Word to the wise: Oscar Mayer is NOT a workable substitute for this! Place a special order if you have to; it's well worth the wait! |
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| INGREDIENTS | |||||||||||||||||
| 1 lb linguine 10 slices prosciutto 4 whole eggs 1/2 cup Romano cheese 1/4 cup fresh parsley salt and pepper to taste 1/4 cup melted butter 1/4 cup extra virgin olive oil |
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| DIRECTIONS | |||||||||||||||||
| Cook linguine to desired doneness. While linguine is cooking, heat prosciutto in a little oil and butter in a separate pan. In another pan, beat eggs, cheese, salt, pepper, heated prosciutto, and parsley. Mix linguine with the mixed ingredients. (Note: heat from pasta will cook the eggs to a creamy sauce.) | |||||||||||||||||
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