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Linguine alla Papalina


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Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

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.

In the small Fruili town I lived in while in Italy for three years, this was the way Carbonara was made, and it is exactly how I still make it 35 years later. It is definitely one of the Best recipes I brought home from my years living in Italy, and I have always had wonderful comments when I've made it for family or friends!!! It is a definite 5 star recipe in my book!

This is sooooo gooood!!!

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