mealmanual.Search recipes →

Italian · Italy

Classic Italian Linguine Carbonara

A traditional Roman pasta dish with pancetta, egg yolk, and pecorino cheese sauce.

25 minutes2 servings
Classic Italian Linguine Carbonara
Photo: Kolforn ( Kolforn ) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original. https://creativecommons.org/licenses/by-sa/4.0 CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 true true · CC BY-SA 4.0

Ingredients

Method

  1. Cook linguine in salted boiling water until al dente.
  2. In a pan, cook diced pancetta until crispy, then remove from heat.
  3. In a bowl, whisk together egg yolks, pecorino, and a generous amount of black pepper.
  4. Toss the hot pasta in the pancetta fat, then quickly mix in the egg and cheese sauce.
  5. Adjust with more pepper and olive oil if needed, then serve immediately.
PastaCarbonaraItalianPancettaItaly recipes

More Italian recipes →