Jul 14 2026
Restaurants›Davinci's Eatery›Linguine Carbonara Recipe

Linguine Carbonara Recipe

Inspired by Davinci's Eatery
Time30m
Serves4

Asiago Cream Sauce, Pancetta, Shallots, Peas

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Ingredients

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Pasta

Sauce

Garnish

Method

Cooking the Pasta

  1. 1

    Boil the Linguine

    In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Once cooked, drain and reserve 1 cup of pasta water.

Making the Sauce

  1. 2

    Cook the Pancetta

    In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the rendered fat in the pan.

  2. 3

    Sauté Shallots and Garlic

    In the same skillet with the pancetta fat, add the minced shallots and garlic. Sauté for 2-3 minutes until softened and fragrant.

  3. 4

    Add Cream and Cheese

    Reduce the heat to low, then pour in the heavy cream and bring to a gentle simmer. Stir in the grated Asiago cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

  4. 5

    Add Peas and Pancetta

    Stir in the frozen peas and cooked pancetta, and season with black pepper and salt to taste. Allow to heat through for about 2-3 minutes.

Combining Pasta and Sauce

  1. 6

    Combine

    Add the drained linguine to the skillet, tossing to coat the pasta evenly with the sauce. If needed, add more reserved pasta water to help loosen the sauce.

Serving

  1. 7

    Plate and Garnish

    Serve the linguine carbonara hot, garnished with chopped fresh parsley and extra grated Asiago cheese on top.

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