Linguine Carbonara

By AzWench

A simple pasta dish is hard to top. Add another fresh herb, such as basil, if it's on hand.

Ingredients

• 1/2 pound 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 into small pieces
• 3 ounces proscuitto, cut into strips
• 16 ounces uncooked linguine
• 4 egg yolks, lightly beaten
• 3/4 cup half & half or heavy cream, heated
• 1 teaspoon salt
• Freshly ground pepper, to taste
• 1 cup freshly grated Parmesan cheese, divided

Preparation

Step 1

Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Pour off drippings; add oil and onion to skillet, and saute 5 minutes or until onion is tender. Set aside.

Combine parsley, fontina cheese, and prosciutto in a small bowl; set aside.

Cook linguine in a Dutch oven according to package directions; drain. Return hot pasta to Dutch oven; immediately stir in egg yolks. Add bacon, onion, parsley mixture, heated cream, salt, pepper, and 1/2 cup Parmesan cheese.

Cook over low heat until thoroughly heated, stirring constantly. Transfer pasta to a serving dish; sprinkle with remaining 1/2 cup Parmesan cheese. Serve hot.