How to make it

  • Place the onion in a large, deep non-stick frying pan with 150ml water and bring to the boil. Lower the heat to medium, cover and cook for five minutes (see below).
  • Remove the lid, turn up the heat and cook for two to three minutes or until the water has evaporated.
  • Add the olive oil and the Parma ham and cook for three to four minutes until browned, stirring frequently. Remove from heat and keep warm.
  • Meanwhile, cook the linguine according to the packet instructions, adding 1/2 a teaspoon of salt to the cooking water.
  • In a large bowl, mix the egg yolks, Parmesan, herbs and Tabasco.
  • Drain the pasta when cooked, reserving three to four tablespoons of the cooking water.
  • Mix together the pasta, egg yolks and Parmesan mixture with the reserved cooking liquid, the onion and Parma ham. Season well. Serve immediately with a green salad.
  • Sal's Tips
  • If an onion doesn't need to be browned but just cooked, then use water instead of oil and simmer until tender.
  • If you're pregnant (or feeding a baby, or if you're an elderly person), you might want to choose a different dish as there is a risk of salmonella with raw eggs.

Reviews & Comments 2

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  • neena51 11 years ago
    Was this review helpful? Yes Flag
  • zena824 11 years ago
    Ive never made this but it sounds so good....
    Was this review helpful? Yes Flag

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