Linguine Alla Carbonara Recipe

Time30m

Serves4

classic quanciale, cracked pepper and reggiano parmesan dish

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Ingredients

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1
Cook the Linguine
In a large pot, bring water to a boil and add salt. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

2
Cook the Quanciale
While the pasta cooks, cut the quanciale into small strips. In a large skillet over medium heat, add the quanciale and cook until crispy and golden brown, about 5-7 minutes. Remove from heat.
3
Prepare the Egg Mixture
In a bowl, whisk together the eggs, egg yolks, grated Parmigiano-Reggiano, and freshly cracked black pepper until well combined.

4
Combine Pasta and Sauce
Add the drained linguine to the skillet with the quanciale. Toss to combine, then remove from heat. Quickly pour the egg mixture over the pasta, tossing constantly to create a creamy sauce. If needed, add reserved pasta water a little at a time to reach desired consistency.
5
Serve
Plate the pasta and garnish with extra grated Parmigiano-Reggiano and more cracked black pepper, if desired. Serve immediately.