Linguine alla carbonara

  • Time cooking time: 20-25 minutes
  • Yield serves 6


    9 ounces pancetta (smoked pancetta is best)
    1 1/4 to 1 1/2 pounds linguine
    2 ounces butter
    4 cloves garlic, minced
    1 1/2 cups heavy cream, heated
    salt and ground black pepper to taste
    2 egg yolks
    1/2 cup heavy cream
    6 ounces parmesan cheese, grated


    Cut the pancetta into medium dices.
    Fry in a frying pan until crisp. Drain on paper towels, and set aside.
    Cook the linguine al dente and drain.
    Heat the butter with the garlic and pancetta in a large skillet. Add the 1 1/2 cups hot heavy cream and heat through. Season with salt and pepper to taste.
    Remove from heat. Combine the egg yolks with the 1/2 cup cream and mix well. Add to the skillet.
    Combine the sauce with the linguine. Toss well to cover the pasta. Add Parmesan cheese and serve at once.
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