Linguine carbonara is a Roman pasta dish that is delicious and more importantly very easy to make. We’re so good at making it that we would rather eat it at home than anywhere else, outside of Italy of course! Traditionally, carbonara is made only with raw eggs that are heated through from the heat of the pasta that was just taken out of its water. We add a touch of cream to further bring the eggs and linguine together. Perhaps we’re not purists, but it makes for a delicious dish!
- 1 pack (454g) linguine
- ½ lb pancetta, sliced not cubed
- 3 large eggs, room temperature
- ¾ cup grated grana padano (or parmigiano)
- ½ cup half-and-half cream
- Fry pancetta over medium heat until crispy. When cool enough to handle chop up pancetta
- Salt boiling water and cook linguine until al dente
- In a large bowl, whisk eggs, grana padano and half-and-half cream
- Drain linguine but leave water clinging to it, and add it to egg mixture
- Toss in pancetta and serve immediately
- NOTE: We prefer using grana padano cheese instead of the traditional parmigiano but you can use either one. We also prefer sliced pancetta that we chop after cooking instead of the traditional cubes of pancetta that are too fatty for our liking.