Linguine alla Carbonara
- 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
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.