Recipes
Linguine Carbonara
Eggs are the key ingredient in this popular Italian dish that’s quick and easy to prepare.
Serves
4
Prep Time
5 min
Cook Time
15 min
Print RecipeIngredients
- 4 oz (115 g) pancetta, or other un-smoked bacon, diced
- ¾ cup (175 mL) heavy (35%) cream
- 4 eggs
- ½ cup (125 mL) Parmesan cheese, grated, plus more for garnish
- 1 tsp (5 mL) black pepper, freshly cracked
- 12 oz (345 g) linguine
- ¼ cup (60 mL) flat-leaf parsley, finely chopped
Instructions
- Step 1
In a large, heavy saucepan over medium heat, cook pancetta until just starting to crisp, about 5 minutes. Add cream and reduce heat to lowest setting. Keep warm.
- Step 2
Meanwhile, whisk together eggs, cream, Parmesan, and black pepper. Set aside.
- Step 3
Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup (125 mL) pasta water.
- Step 4
Pour egg mixture over linguine and stir constantly until well combined, adding a little reserved pasta water if necessary to thin out sauce.
- Step 5
Serve pasta immediately, garnished with a sprinkling of Parmesan and parsley.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 669 |
| Fat | 33 g |
| Saturated Fat | 14 g |
| Trans Fat | 0 g |
| Carbohydrate | 67 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 28 g |
| Sodium | 616 mg |
