simplicity. [linguine carbonara w. pancetta]

October 6th, 2015 by | comments


Somehow, I’d never made carbonara until this post. I’m not sure why, considering how much I love pasta! This recipe is super simple and full of flavor–the crispy pancetta is my favorite. :-)

linguine carbonara w. pancetta
Prep time: 
Cook time: 
Total time: 
  • 8 oz. linguine
  • 4 oz. pancetta, diced
  • 4 cloves garlic, minced
  • 2 large eggs
  • 2 tbsp. freshly chopped parsley
  • ¾ cup shaved Parmesan, finely chopped, plus more (not chopped) for garnish
  • Salt and pepper, to taste
  1. Bring a large pot of salted water to a boil, then add linguine. Cook according to package instructions; until al dente. Reserve ½ cup pasta water, then drain pasta.
  2. In a small bowl, whisk together the eggs and Parmesan; set aside.
  3. Heat a large skillet over medium heat then add pancetta and cook until crispy. Add garlic and cook about 1 minute.
  4. Reduce heat to low, then add linguine and egg mixture; quickly and gently toss to combine. Season with salt and pepper, to taste.
  5. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  6. Garnish pasta with fresh parsley and Parmesan. Serve.
Recipe adapted from Damn Delicious.





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