Linguine with pine nuts and prosciutto

20 mins of preparation + 15 cooking time 4 servings
linguine prosciutto


  • 350 g (3/4 lb) linguine
  • 15 ml (1 tbsp.) olive oil
  • 60 ml (1/4 cup) pine nuts
  • 4 cloves of garlic, chopped
  • 4 eggs
  • 2 egg yolks
  • 310 ml (1 1/4 cup) grated parmesan
  • Ground salt and pepper
  • 30 ml (2 tbsp.) fresh chopped parsley
  • 2 65g packages of duBreton Prosciutto Dry Cured Ham


  1. Cook pasta according to package instructions in a large pot of boiling salt water. Prior to straining, set aside 500 ml (2 cups) of pasta cooking water.
  2. While the pasta is cooking, using a frying pan roast pine nuts in oil at medium-high heat for approximately 2 minutes or until lightly colored. Add garlic and continue cooking for an additional 2 minutes. Remove from heat.
  3. Strain pasta, return to pan and add pine nuts and garlic. Continue cooking at medium heat.
  4. Beat eggs and egg yolks with parmesan, salt, pepper and 250 ml (1 cup) of pasta cooking water. Add to pan and cook, stirring constantly until eggs thicken, producing a creamy sauce. Season and add parsley. If sauce is too thick add additional pasta cooking water and adjust seasoning.
  5. Divide into 4 plates, garnish with dry ham and serve with extra parmesan if so desired.