Linguine Carbonara

Name: Linguine Carbonara
Ingredients: 1/2 .lb bacon, cut into 1-inch pieces; 1/4 cup olive oil; 1 medium onion, chopped; 1 cup chopped fresh flat-leaf parsley; 4 ounces Fontina cheese, cut in small pieces; 3 ounces prosciutto, cut in strips; 16 ounces linguine; 4 egg yolks, lightly beaten; 3/4 cup whipping cream or 3/4 cup half-and-half, heated; 1 teaspoon salt & freshly ground black pepper; 1 cup grated parmesan cheese

11 ingredients

4 steps

Ingredients

1/2 .lb bacon, cut into 1-inch pieces
1/4 cup olive oil
1 medium onion, chopped
1 cup chopped fresh flat-leaf parsley
4 ounces Fontina cheese, cut in small pieces
3 ounces prosciutto, cut in strips
16 ounces linguine
4 egg yolks, lightly beaten
3/4 cup whipping cream or 3/4 cup half-and-half, heated
1 teaspoon salt & freshly ground black pepper
1 cup grated parmesan cheese

Directions

1

Cook bacon over medium heat until crisp. Drain. Pour off drippings. Add oil and onion to skillet. Saute 5 minutes. Set aside.
2

Combine parsley, fontina, and prosciutto in bowl. Set aside.
3

Cook and drain linguine. Return pasta to pot.
4

Immediately stir in yolks. Add remaining ingredients and cook over low heat until thoroughly heated, stirring constantly. Sprinkle with parmesan and serve!