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Linguine alla Carbonara

Linguine alla Carbonara
Be sure to serve this classic Roman pasta on warmed dishes to keep it warm longer. The heat of the pasta partially cooks the eggs. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly or anyone with a compromised immune system.

Ingredients:

  • 4 eggs
  • 3/4 cup grated Parmesan cheese
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 tsp. coarsely cracked pepper
  • 1/2 tsp. salt
  • 1 lb. dried linguine
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1/4 lb. pancetta, coarsely chopped
  • 2 garlic cloves, minced

Directions:

In a large bowl, combine the eggs, Parmesan cheese, parsley, pepper and salt. Whisk to blend.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 10 minutes or according to the package instructions.

While the pasta is cooking, combine the olive oil, butter, pancetta and garlic in a sauté pan over medium heat and cook, stirring occasionally, until the pancetta renders some of its fat, about 3 minutes; do not let it become crisp. Keep warm over low heat.

Using tongs, transfer the pasta, still dripping wet, to the bowl with the egg mixture. Toss immediately to coat with egg. Add the contents of the sauce. Add a little of the pasta cooking water if needed to thin the sauce. Divide among warmed dishes. Serve immediately.
Serves 4 to 6.
Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books, 1998).