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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Linguini as per package directions for al dente. | 2. While Pasta is cooking, combine Beaten Eggs, milk, ground black pepper and Parsley. Also cut up Proscuitto. Once Pasta is cooked, drain and return to hot pasta pan and toss with the 2 TBSP of butter until pasta well coated, then add egg mixture to HOT pasta and continue to toss until pasta has cooked to linguini noodles, then add proscuitto and toss until added to noodles, and then add parmesano and toss. Best served immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine	1	lb		403.4676	0.0	89.7602	2.2667
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	4		beaten	286.0	1.44	25.12	19.02
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185
prosciutto	1/4		cut	403.4676	0.0	89.7602	2.2667
parmigiano reggiano cheese	1/4	cup	shredded	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.