Linguine Carbonara
Serves
4
Prep Time
5 min
Cook Time
15 min
Print Recipe
Linguine carbonara is a classic Italian pasta dish that combines eggs, cheese, and cured pork. This version uses pancetta and heavy cream for richness. The key is working quickly to coat the hot pasta with the egg mixture without scrambling it. Reserve some pasta water to help create a silky sauce that clings to each strand of linguine.
Ingredients
- 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 |