Linguini Carbonara Recipe
Brussel sprout, bacon.
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Ingredients
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Pasta & core
Sauce
Bacon & vegetables
Finishing
Method
Pasta & core
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz linguini and cook until just shy of al dente (about 9 minutes or according to package directions). Reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.
Sauce
- 2
Make carbonara custard
While pasta cooks, whisk together 4 egg yolks, 1 whole egg, 1 cup finely grated Parmesan, 1/2 cup grated Pecorino (if using) and 1 teaspoon freshly ground black pepper in a medium bowl until smooth and slightly thickened. Set aside. The mixture should be loose — temperature will be controlled later by the hot pasta and reserved water.
Bacon & vegetables
- 3
Cook bacon
Slice 8 oz thick-cut bacon into 1/2-inch pieces. Heat a large skillet over medium heat. Add bacon and cook, stirring occasionally, until fat renders and pieces are crisp-tender, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the skillet (about 2–3 tablespoons). If there is excessive fat, pour off down to about 2 tablespoons.
- 4
Sauté Brussels sprouts
Add 1 tablespoon olive oil to the hot skillet with the bacon fat. Add 12 oz halved Brussels sprouts cut-side down in a single layer if possible. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed over medium-high heat until the cut sides are deeply browned, about 4–5 minutes. Stir and continue to cook until tender when pierced with a fork, another 3–4 minutes. If the pan becomes dry, add a tablespoon of the reserved pasta water to deglaze. Return the cooked bacon to the pan, toss to combine, and remove skillet from heat.
Finishing
- 5
Combine pasta and sauce
Add the drained, hot linguini to the skillet with the bacon and Brussels sprouts. Toss briefly so the pasta is coated in fat and evenly distributed. Working quickly and off direct heat, pour the egg-and-cheese mixture over the pasta while tossing or stirring vigorously to emulsify the sauce without scrambling the eggs.
- 6
Adjust consistency
Add reserved pasta water a little at a time (start with 1/2 cup), continuing to toss until the sauce becomes glossy and coats the pasta. If you want a silkier finish, add 1 tablespoon unsalted butter and let it melt into the sauce while stirring. The final texture should be creamy — not runny.
- 7
Season and serve
Taste and adjust seasoning with additional black pepper and a pinch of salt if needed. Divide among 4 plates, sprinkle extra grated Parmesan (about 1/4 cup) and chopped parsley if using. Serve immediately.