Linguine Alla Carbonara

07.21.21 07:23 PM Comment(s) By Lisa

Lisa's Recipe Corner

It's Wednesday.....What to eat when you know your picky child won't be home and you still want to have a quick but delicious meal you crave and know that they won't be missing.... I'm Italian, so pasta it is!!!! Here is a linguine alla carbonara. I won't bore you with details on the origins.... I'll just get right to the recipe, because it's 7:00 and I'm starving......


Ingredients

*1 pound of linguine (I prefer fresh as it cooks quicker, but dried works too)

*1 cup of grated Parmesan cheese

*2 whole eggs

*2 egg yolks

*8 ounces of pancetta (I used thinly sliced then shredded, but cubed is perfectly fine too if you have thicker pieces)

*1/4 cup of finely chopped Italian parsley

*Salt to season pasta water


Boil water, add salt, then start cooking the pasta according to your preferred texture. 

Add the pancetta to a sauté pan and cook until it is crispy, then remove from the heat.



In a separate bowl, beat all the eggs and egg yolks together with the Parmesan cheese until it is smooth then add 1/2 cup of the hot pasta water to the egg mixture for tempering.



When the pasta is finished cooking, reserve 1 cup of the pasta water. Add the drained pasta directly to the sauté pan with the crispy pancetta. Top that with the tempered egg mixture, followed by the Italian parsley. Mix well. The pasta dish may be to your liking at this point. I prefer mine to be a little more saucy, so I will add 1/4 of a cup of the reserved pasta water at a time until it is a consistency I like. 


Plate the pasta and top with extra Italian parsley or Parmesan cheese per your preference. 





This pairs well with a dry white varietal such as Chardonnay or a light red such as Pinot Noir.


Mangia!


Xoxo -Lisa!


*Don't forget to help us out and share if you like the recipes!! 

Lisa

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