Linguini Alla Carbonara Recipe
crispy pancetta and white onion in an aged parmesan cream sauce {GFP}
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Prepare the Pancetta and Onion
In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Add the finely chopped white onion and sauté until translucent, about 3-4 minutes.
- 3
Make the Cream Sauce
Reduce the heat to low. Add the heavy cream to the skillet and stir to combine with the pancetta and onion. Gradually add the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add reserved pasta water as needed to reach desired consistency. Season with salt and freshly ground black pepper to taste.
- 4
Combine Pasta and Sauce
Add the cooked linguini to the skillet and toss to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
- 5
Serve
Serve hot, garnished with chopped fresh parsley and additional grated Parmesan cheese if desired.
