Linquine alla Carbonara

Last night, I made us a Italian dinner which I haven't cooked in awhile. It called for prosciutto.  It didn't specify type, so I went for prosciutto crudo.

Makes 4 to 6 servings.

Ingredients:

2 Tbsp. olive oil
4 oz. pancetta or very lean bacon, sliced into 2 x 1/4" strips
3 oz. prosciutto, sliced into 2 x 1/2" strips

1 cup thinly sliced scallions

3 large egg yolks

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese

black pepper

salt 

1 lb. linguine

1 Tbsp. unsalted butter

2 Tbsp. parsley leaves

1.  In a large skillet, heat olive oil over medium heat.  Add pancetta and sauté, stirring contstantly, until lightly golden and slightly crispy.  Add prosciutto and continue to sauté until softened, about 1 minute.  With slotted spoon, transfer mixture to paper towel to drain.

2.  Pour off all but 2 Tbsp. of pan drippings.  Add scallions and sauté, stirring constantly, over medium heat until tender crisp for about 2 minutes.  As scallions are cooking, scrape bottom of pan with wooden spoon to loosen any fragments.  Return pancetta and prosciutto to pan and mix well; set aside.

3.  In small bowl, using wire whisk, beat egg yolks and heavy cream.  Add parmesan cheese and black pepper; whisk again until smooth.

4.  Cook pasta in 6 quarts of boiling water with 1 Tbsp. salt until al dente.  Drain in colander, transfer to bowl containing 1 Tbsp. butter and toss quickly.  Toss 1/2 of bacon-scallion mixture with pasta.  Immediately toss in egg-cheese mixture.  Spoon remaining bacon-scallion mixture on top and garnish with minced parsley.  Serve with additional freshly grated parmesan cheese.   

Enjoy!