Linguine Carbonara
Ingredients
| 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 |
Directions:
- 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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