Linguine Carbonara

This recipe is originally from Southern Living. Creamy and delicious, with just a touch of saltiness from the bacon and prosciutto.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1⁄2  .lb 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 in small pieces
• 3  ounces prosciutto, cut in strips
• 16  ounces linguine
• 4  egg yolks, lightly beaten
• 3⁄4 cup  whipping cream or 3⁄4 cup half-and-half, heated
• 1  teaspoon  salt & freshly ground black pepper
• 1  cup  grated parmesan cheese

Directions

1. Cook bacon over medium heat until crisp. Drain. Pour off drippings. Add oil and onion to skillet. Saute 5 minutes. Set aside.
2. Combine parsley, fontina, and prosciutto in bowl. Set aside.
3. Cook and drain linguine. Return pasta to pot.
4. Immediately stir in yolks. Add remaining ingredients and cook over low heat until thoroughly heated, stirring constantly. Sprinkle with parmesan and serve!