Linguini Carbonara Recipe

Prepare pasta water and cook linguini

Bring a large pot of water to a rolling boil. Add the kosher salt. Add the linguini and cook until al dente per package instructions (typically 9–11 minutes). Reserve 1 1/4 cups of starchy pasta cooking water just before draining, then drain the pasta and set aside.

Make the carbonara egg-cheese mixture

While the pasta cooks, whisk together the egg yolks, whole egg, Pecorino, Parmigiano-Reggiano, and 1 teaspoon freshly ground black pepper in a medium bowl until smooth and slightly thickened. Set aside. This mixture will be tempered with hot pasta and a little starchy water to create a silky sauce.

Render pancetta and infuse oil

In a large wide sauté pan over medium heat, add the olive oil. Add the pancetta and cook, stirring occasionally, until fat renders and pieces are crisp at the edges, about 6–8 minutes. Add the smashed garlic cloves for the last 1–2 minutes to infuse; then remove and discard the garlic cloves so they don't overpower the sauce.

Finish pancetta

If the pancetta releases a lot of fat, spoon off and reserve 1–2 tablespoons in the pan. Turn the heat to low. Keep pan warm but not hot — you want residual heat for the sauce, but not so hot that eggs scramble.

Add pasta to pancetta

Return the drained hot linguini to the warm sauté pan with the pancetta. Toss to coat the pasta in the rendered fat over low heat for about 30 seconds.

Temper eggs and finish sauce

Remove the pan from direct heat. Working quickly, add about 1/3 cup of the reserved pasta water to the egg-cheese mixture while whisking vigorously to temper the eggs. Then pour the tempered egg-cheese into the pasta, tossing constantly (tongs or two forks) to coat. Add additional reserved pasta water, a few tablespoons at a time, until the sauce becomes silky and coats the strands — you will likely use 1/2 to 3/4 cup total. If needed, return the pan to the lowest heat for 10–15 seconds while tossing to help thicken, but avoid high heat to prevent scrambling.

Incorporate artichokes

Gently fold in the drained quartered marinated artichoke hearts so they warm through and distribute evenly.

Adjust seasoning

Taste and add up to 1 teaspoon more freshly ground black pepper and a pinch of salt if necessary (be cautious — Pecorino and pancetta are salty).

Plate the linguini carbonara into shallow bowls. Sprinkle the chopped parsley over the top and grate a little extra Parmigiano-Reggiano if desired. Finish with a final crack of black pepper.

Serve each portion with a slice of pizza bianca on the side and a small portion of thin fries. Provide 1 tablespoon garlic mayonnaise per serving for dipping the fries or spreading on the pizza bianca.

If fries were cooked from frozen or raw, reheat or crisp them in a 425°F (220°C) oven for 5–8 minutes or deep-fry until golden before serving to ensure they're hot and crisp alongside the pasta.