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Linguine a Ragu di Prosciutto

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"Perhaps the very best pasta dish I make. A rich, delicious, and soul-satisfying Italian recipe that is certain to wow your guests at any dinner party. Do not even begin to think about cooking this if you are looking for a low-fat, low-calorie, or in any way light meal. It ain't happening with this one."
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1 h 20 m servings 603
Original recipe yields 6 servings


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  1. Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
  2. Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
  3. Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
  4. Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
  5. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  6. Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.


  • Cook's Note:
  • To reduce calories, you can use turkey bacon in place of prosciutto, olive oil for the butter, and fat-free evaporated milk for the cream.

Nutrition Facts

Per Serving: 603 calories; 31.7 62.7 19.2 92 567 Full nutrition

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