Ingredients
- 1 small onion, finely chopped shopping list
- 1 teaspoon of extra-virgin olive oil shopping list
- 45g Parma ham, fat removed and ripped into pieces shopping list
- 150g linguine shopping list
- 2 large free-range egg yolks shopping list
- 20g freshly grated Parmesan shopping list
- 1 tablespoon finely chopped chives shopping list
- A small handful of roughly chopped flat-leaf parsley shopping list
- 5–6 drops of Tabasco shopping list
- salt and freshly ground black pepper shopping list
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.
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