• Cooking Time:
  • Servings: 4
  • Preparation Time:


Named for Pope Pius XII. Similar in idea, to Pasta alla Carbonara. Quite delicious. Carefull with the salt though, the prosciutto and Grana are pretty salty already.


  • 1 lb Linguine
  • 4 oz butter
  • 1 Shallot, diced
  • 4 oz prosciutto, diced
  • 2 Eggs
  • 1 Egg yolk
  • 4 oz Grana Padano cheese, freshly grated (This is good with Asiago as well)
  • 3 TB heavy cream
  • Kosher salt and pepper


  • pasta according to package directions
  • In a medium fry pan on medium heat, add 2 oz butter.
  • When the butter foams add the shallot and prosciutto and saute until the shallot is soft.
  • Remove from skillet and set aside
  • In a small bowl, beat the eggs, 2 oz of the Parmegiano-Reggiano cheese, and the cream
  • Add the rest of the butter to your skillet.
  • When the butter begins to foam, add the egg mix and either toss quickly or use a whisk to prevent curdle.
  • Add the sauteed prosciutto, salt and pepper.
  • Pour over warm linguine sprinkle tossing briskly.
  • Serve Immediately with remaining 2 oz of shredded Grana Padano

Categories: Dairy  Dinner  Eggs  Italian  Main Dish  Pasta  Pork 

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