BY LAUREN SEPHTON
Hi! I’m Lauren. I’m a college student, freelance writer, and foodie. Stick around to find everything from achievable dessert ideas to healthy, quick dinners that’ll happily feed the family.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6 – 8
1 c. sharp aged cheddar, grated (or parmigiano reggiano)
16 oz. linguine
1 large brown egg
2 roasted garlic cloves (can be substituted with regular garlic cloves)
1/3 c. sun-dried tomatoes, chopped
1 1/2 c. cherry tomatoes, halved
1 tbsp. + 1 tsp. extra virgin olive oil
1/4 c. fresh dill, chopped
1/2 tsp. sea salt
1/2 tsp. black pepper
5 – 6 oz. sliced prosciutto
- Preheat the oven to 400F. Line a baking pan with parchment paper.
- Toss together the one teaspoon olive oil with the halved cherry tomatoes, then spread in a singular layer on the prepared pan. Bake for 20-25 minutes, checking on them occasionally.
- For the crispy prosciutto: Individually lay each slice of prosciutto in a nest-like form on a pan lined with parchment paper. Bake at 400F for 10-12 minutes, until shriveled up into crispy, golden goodness. (Keep a close eye on them closer to the 8 minute mark to ensure that they don’t burn since they are delicate.)
- In the meantime, bring a large pot of salted water to a boil. Then, add in the pasta and cook until al dente. Reserve 3/4 cup pasta water.
- In a large bowl, whisk together the grated cheese, remaining one tablespoon olive oil, sea salt, black pepper, whisked egg, freshly chopped dill, chopped sun-dried tomatoes, and minced garlic cloves.
- Add the reserved pasta water into the bowl and whisk well. Add in the linguine and toss with a set of tongs for 4-5 minutes, until the creamy sauce coats the pasta. (If you prefer the pasta a little creamier, then feel free to add 1-2 tablespoons whole milk.)
- Toss in the roasted cherry tomatoes and crispy prosciutto. Serve warm.
We hope you enjoy this simple recipe that is exploding with roasted notes and salty goodness to give you that little taste of Italy at home!