Pasta Alla Carbonara

By by GreenPan
Images
Pasta Alla Carbonara
Serves
Makes 4 servings
Ingredients
  • 1 pound linguine
  • 6 slices of pancetta
  • 1 cup grated Parmesan cheese
  • 3 large eggs yolks
  • 2 plump garlic cloves (peeled and left whole)
  • ¼ cup unsalted butter
  • salt and black pepper


Procedure
Crush garlic with the blade of a knife, just to bruise it and set aside. Add 1 tablespoon of salt to a large pot of water and bring to a boil; add the linguine. Once the water reaches a boil, cover and simmer for 10 minutes or until noodles are al dente (just cooked).

While the pasta is cooking, beat the eggs in a medium bowl. Add a pinch of freshly ground black pepper and set aside. Add the butter and garlic to a sauté pan. Simmer on medium heat for about 5 minutes, until the pancetta is golden and crisp. Remove the garlic but continue to heat the pancetta on low.

Drain the water (retain ½ cup of the pasta water) and stir in a little bit of olive oil to prevent the cooked linguine from clumping. Add the linguine to the sauté pan with the pancetta. Next, mix the cheese in with the eggs. Remove the pan off the heat and quickly pour in the egg-cheese mixture. Using tongs, lift up the pasta so it mixes easily with the mixture until everything is coated. Add a few tablespoons of the pasta cooking water to keep it saucy. Season with a little salt and pepper and enjoy!

Pasta Alla Carbonara

By by GreenPan
Serves
Makes 4 servings
Ingredients
  • 1 pound linguine
  • 6 slices of pancetta
  • 1 cup grated Parmesan cheese
  • 3 large eggs yolks
  • 2 plump garlic cloves (peeled and left whole)
  • ¼ cup unsalted butter
  • salt and black pepper


Procedure
Crush garlic with the blade of a knife, just to bruise it and set aside. Add 1 tablespoon of salt to a large pot of water and bring to a boil; add the linguine. Once the water reaches a boil, cover and simmer for 10 minutes or until noodles are al dente (just cooked).

While the pasta is cooking, beat the eggs in a medium bowl. Add a pinch of freshly ground black pepper and set aside. Add the butter and garlic to a sauté pan. Simmer on medium heat for about 5 minutes, until the pancetta is golden and crisp. Remove the garlic but continue to heat the pancetta on low.

Drain the water (retain ½ cup of the pasta water) and stir in a little bit of olive oil to prevent the cooked linguine from clumping. Add the linguine to the sauté pan with the pancetta. Next, mix the cheese in with the eggs. Remove the pan off the heat and quickly pour in the egg-cheese mixture. Using tongs, lift up the pasta so it mixes easily with the mixture until everything is coated. Add a few tablespoons of the pasta cooking water to keep it saucy. Season with a little salt and pepper and enjoy!