Linguine Carbonara
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Ingredients
4 egg
4 3/4 oz pancetta, diced
3/4 cup heavy cream
1/2 cup parmesan cheese, grated
1 tsp black pepper
12 1/4 oz linguine
1/4 cup parsley, finely chopped
grated parmesan for garnish
Directions
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In a large, heavy saucepan over medium heat, cook pancetta until just starting to crisp, about 5 minutes. Add cream and reduce heat to lowest setting. Keep warm.
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Meanwhile, whisk together eggs, cream, Parmesan, and black pepper. Set aside.
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Cook linguine according to package instructions until al dente. Drain, reserving ½ cup (125 mL) pasta water.
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Pour egg mixture over linguine and stir constantly until well combined, adding a little reserved pasta water if necessary to thin out sauce.
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Serve pasta immediately, garnished with a sprinkling of Parmesan and parsley.