Linguine Alla Carbonara Recipe

Bring water to a boil

In a large pot bring 4 liters of water to a rolling boil. Add 1 tablespoon of fine sea salt once boiling.

Cook linguine

Add 12 oz linguine and cook until very al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water before draining, then drain the pasta and set aside.

Render pancetta

While pasta cooks, heat a large sauté pan over medium heat. Add 1 teaspoon olive oil and 6 oz diced pancetta (or guanciale). If using garlic, add the whole clove to the pan to flavor the fat but do not chop it. Cook, stirring occasionally, until the pancetta is crisp and the fat is rendered, about 6–8 minutes. Remove and discard the garlic clove if used.

Lower the heat to very low when pancetta is done so the pan stays warm but not hot when you combine it with the sauce (to prevent scrambling the eggs). Keep the rendered fat in the pan.

Prepare egg-cream-cheese mixture

In a medium bowl whisk together 3 large egg yolks, 1 cup heavy cream, 1 cup grated Pecorino Romano, 1/2 cup grated Parmesan, 2 teaspoons freshly ground black pepper, and 1/4 teaspoon fine sea salt until smooth and slightly thickened.

Temper the mixture (optional safety step)

To avoid shocking the eggs, ladle 1/4 cup of the hot reserved pasta water into the egg-cream mixture while whisking constantly. This raises the temperature of the mixture gradually.

With the pan over very low heat, add the drained linguine to the rendered pancetta and toss to coat the pasta in the fat for 30 seconds.

Finish the sauce

Remove the pan from direct heat. Pour the egg-cream-cheese mixture over the hot pasta and quickly toss or stir vigorously with tongs or two forks so the sauce coats the linguine evenly. Add reserved pasta water a few tablespoons at a time (up to the reserved 1 cup) to loosen the sauce and achieve a silky, glossy texture. Continue tossing until the sauce thickens and clings to the pasta, about 1–2 minutes. The residual heat will gently cook the egg yolks without scrambling them. If the sauce seems too thin, let it rest for 30 seconds; if too thick, add another splash of pasta water.

Taste and adjust seasoning, adding additional salt only if needed (remember the cheeses and pancetta are salty). Sprinkle an extra 1/4 cup grated Pecorino and an additional 1/2 teaspoon freshly ground black pepper over the pasta and toss lightly to combine.

Serve immediately on warmed plates, dividing into 4 portions. Offer extra grated Pecorino and black pepper at the table.