Linguine Carbonara

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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


  1. 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.
  2. Meanwhile, whisk together eggs, cream, Parmesan, and black pepper. Set aside.

  3. Cook linguine according to package instructions until al dente. Drain, reserving ½ cup (125 mL) pasta water.

  4. Pour egg mixture over linguine and stir constantly until well combined, adding a little reserved pasta water if necessary to thin out sauce.

  5. Serve pasta immediately, garnished with a sprinkling of Parmesan and parsley.