Linguine Carbonara

A delicious and easy-to-prepare linguine carbonara that combines crispy pancetta with creamy eggs and rich cheese, making it perfect for weeknight dinners.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 500

Ingredients Method Notes

Ingredients

Pasta

200 g linguine pasta Cook until al dente.

Meat

100 g pancetta or guanciale, diced Cook until crispy.

Sauce

2 large eggs Whisk with other ingredients.
50 g grated Parmesan cheese Use aged Parmesan for better flavor.
2 cloves garlic, minced Adds flavor to the sauce.
to taste Salt Season as preferred.
to taste Pepper Season as preferred.

Garnish

to taste Fresh parsley, chopped For garnish.

Method

Cooking Pasta

Boil salted water in a large pot, add linguine and cook until al dente, usually 8 to 10 minutes. Reserve a cup of pasta water and drain the rest.

Cooking Pancetta

In a medium-sized pan over medium heat, cook the diced pancetta or guanciale until crispy and browned, about 5 minutes.

Preparing Sauce

While the pasta and pancetta cook, whisk together the eggs, grated Parmesan, minced garlic, salt, and pepper in a bowl until smooth.

Combining Ingredients

Once the linguine is ready, add it to the pan with the crispy pancetta and remove the pan from heat.
Quickly pour the egg and cheese mixture over the pasta, tossing to combine. Gradually add reserved pasta water until you achieve your desired creaminess.

Garnishing

Plate the linguine immediately, garnishing with fresh parsley and extra Parmesan if desired.

Notes

Serve with a fresh green salad or garlic bread. Store leftovers in the fridge for up to 2 days. Reheat in a skillet with a splash of water to maintain creaminess.