Linguine Carbonara


  • 1/2 lb bacon
  • 1 onion
  • 1/4 cup olive oil
  • 1 small bunch flat leaf parsley
  • 1/4 lb Fontina Cheese
  • 1/2 lb prosciutto
  • 1 lb linguine
  • 4 egg yolks, lightly beaten
  • kosher salt and fresh cracked black pepper to taste
  • 1 cup fresh Parmesan Cheese, grated, divided


  • Cut bacon into 1 inch lengths and cook in a large skillet until slightly crisp. Drain on paper towels and pour off  most of the fat.
  • Chop the onion and place in the skillet along with the olive oil and saute until the onion is tender, but not browned.
  • Chop. the parsley, Fontina cheese and prosciutto and set aside.
  • Cook the Linguine al-dente according to package directions. Drain and pour into a warm serving dish.
  • Add the bacon, onion, parsley, Fontina cheese, prosciutto, egg yolks and half of the Parmesan cheese and toss with a fork and spoon.
  • Season with salt and pepper to taste.
  • Serve with the remaining Parmesan cheese on the side.

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