Linguine alla Carbonara
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Who loves bacon? I know, I know, pretty silly question, right? Well I have a super simple pasta dish that incorporates pancetta {Italian bacon}, garlic, linguine, eggs and Parmesan cheese into the most amazing Linguine alla Carbonara! Trust me, you will love it…..
You may remember the “eyeball pasta” picture that I shared on instagram a few weeks ago…..
This was my first experience with Bucatini alla Carbonara, and I was a bit shocked at the presentation!! I decided to do some research and see what I could come up…that did not include a whole egg staring up at me. 😉
Well as you can tell from the title, I could not find bucatini pasta anywhere!! Sooooo, Linguine alla Carbonara it is.
How to make Linguine alla Carbonara:
Start by boiling the pasta according to the package directions, 9 to 10 minutes.
While the pasta is cooking, heat a skillet over medium-high heat and cook the chopped pancetta {or thick-cut bacon}…..
until crispy, 5 to 6 minutes. Remove the pan from heat and move the bacon to a large bowl*. Add the minced garlic to the hot pan and heat for one minute…..
Move the garlic to the bowl with the pancetta and set aside…..
In a small bowl, beat together the eggs and 1/2 cup of Parmesan cheese, set aside…..
Once the linguine is cooked, drain {reserving 1/2 cup of cooking water}.
Add the pasta to the bowl with the pancetta/garlic mixture, toss to combine.
Pour in the egg/Parmesan mixture, and toss to combine…..
Add the Italian parsley and remaining 1/4 cup of Parmesan cheese, toss to combine…..
Season with sea salt and ground black pepper, and serve immediately…..
*Alternately, you could skip the large bowl and prepare entirely in a large skillet…..
Just be very careful not to let the garlic burn in the pan if you are still waiting for your pasta to cook. 😉
See, now wasn’t that simple to make? And just as promised, no “eyeballs” staring up at you!! My version also tastes MUCH better than the version I had in the fancy Italian restaurant. By mixing the egg with the hot pasta, you are cooking the egg…and by adding the cooking water, you are creating a creamy sauce that the restaurant version was missing…..
So am I the only person on the planet that has not tried Carbonara before? I sometimes feel like I grew up in a cave, LOL
More delicious Italian pasta recipes:
Enjoy!!
Linguine alla Carbonara
Ingredients
- 12 Ounces linguine noodles cooked and drained, reserving 1/2 cup of cooking water
- 5 Ounces pancetta chopped (or substitute thick-cut bacon)
- 4 Cloves garlic minced
- 2 Large eggs at room temperature
- ¾ cups grated Parmesan cheese
- ¼ cup chopped Italian parsley
- sea salt and pepper to taste
Instructions
- Cook linguine according to package instructions, 9 to 10 minutes.
- Cook pancetta in a frying pan over medium-high heat until crispy, 5 to 6 minutes. Remove from heat and move pancetta to a large bowl, set aside.
- Add minced garlic to the hot pan and heat for one minute. Move garlic to the bowl with the bacon, set aside.
- In a small bowl, beat together eggs and 1/2 cup of Parmesan cheese. Set aside.
- When linguine is cooked, drain (reserving 1/2 cup of cooking water) and add to bowl with bacon and garlic. Toss to combine.
- Pour in the egg mixture and chopped parsley, toss to combine.
- Serve immediately.
Lisa, hope to see you soon over at Food on Friday: Pasta. Cheers
Sounds fantastic, Lisa, and I agree, that “eyeball” is weird! I’m hopping right over to Spaghetti al Limon!
Nothing more wonderful that a plate full of pasta! Great recipe!! Pinned 🙂
This looks so amazing! I can’t wait to try it. Pinned and tweeted! Thanks for being a part of our party. I hope to see you, Monday at 7 pm. Lou Lou Girls
This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!