Linguine alla carbonara

Ingredienti

• 130 g Linguine
• 2 egg yolks (beaten)
• 35 g pancetta, (cut in thin dice)
• 20 g Parmesan cheese, (finely grated)
• 15 g butter
• 1 tbsp olive oil
• 1 pinch Crushed black pepper
• 4 tbsp pasta water

Preparazione

1. 1

   Beat the egg yolks and parmesan together to make a thick paste and set aside.

2. 2

   Cook the Linguine according to the packet instructions, minus 1 minute to ensure the pasta remains al dente.

3. 3

   While the pasta is boiling, heat the oil and butter in a pan, add the diced pancetta and cook gently until the fat is nice and crispy.

4. 4

   Add 4 tablespoons of the pasta water to the egg mixture and stir it through with a fork.

5. 5

   Remove the pan from the heat and add a good pinch of crushed black pepper.

6. 6

   Allow the pan to cool slightly (about a minute) before adding the pasta. We only need the heat from the pasta to thicken the sauce.

7. 7

   Using tongues, remove the pasta from the water and add it to the bacon in the pan, stir well.

8. 8

   Add the beaten egg mixture on top of the pasta and stir quickly. The egg mixture will start to thicken into a thick creamy sauce. Add a little more pasta water if thinning is needed.

9. 9

   Stir until all the pasta is coated in the thick creamy egg and parmesan sauce and serve immediately.