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Ingredients
- 500 g package of dry linguine
- 2 T. olive oil
- 2 onions, finely diced
- 1/4 C. minced anchovies (packed in oil)
- 1 T. minced garlic
- 3 large eggs
- 150 g. prosciutto, finely chopped or torn
- 4 handfuls baby spinach leaves (about 3-1/2 oz.)
- 250 g. soft blue cheese, such as Gorgonzola or Cambozola (or more, if you want extra creamy taste), rind removed, diced
- 1 C. grated Parmesan cheese
- Fresh nutmeg, toasted pine nuts and fresh cracked pepper to serve
Details
Servings 4
Preparation
Step 1
1. Measure and prepare all pasta garnishes (from onions through to Parmesan) and set aside.
2. In a large pot, boil the pasta in salted water until it is al dente. Drain the pasta in a colander. Toss with a drizzle of olive oil to prevent sticking.
3. Put the empty pot back on the burner and heat the 2 T. of olive oil on medium heat. Stir in the onions and cook until softened. Stir in the minced anchovies and garlic. Turn off the heat and pour the cooked pasta back in the pot.
4. Crack in the eggs and toss to coat the pasta. Add the prosciutto, spinach and both cheeses. Toss well. Divide into 4 or 5 dishes. Garnish with
fresh nutmeg, toasted pine nuts and fresh cracked pepper. Serve immediately.
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