11/27/23, 4:09 PM Linguine Carbonara Recipe - 2foodtrippers

Linguine Carbonara Recipe

4.77 from 13 votes
Deceptively simple, Linguine Carbonara is one of the greatest pasta recipes in the
world. The way the egg yolks and Pecorino Romano cheese incorporate with porky, fatty guanciale
and chewy pasta is unbeatable.

Prep Time Cook Time Additional Time Total Time

10 mins 25 mins 30 mins 1 hr 5 mins

Course: Main Course Cuisine: Italian Servings: 2 Calories: 1012kcal

Author: Daryl and Mindi Hirsch

Equipment
12-Inch Stainless Steel Fry Pan with Lid
Chef’s Knife
Electric Grinder
3.5-Quart Stainless Steel Sauce Pan

Ingredients
2 egg yolks
1 whole egg
½ cup Pecorino Romano cheese (grated on the diamond setting of a box grater)
4 oz. guanciale (pancetta or bacon can substitute)
½ lb. linguine
salt (for pasta water and to taste)
ground black pepper (about 1 to 2 tsp - to taste)
Pecorino Romano cheese (grated for serving)

Instructions
1. Place guanciale in the freezer for 30 - 45 minutes. Freezing the guanciale will make it easier to
slice.
2. Slice guanciale into lardons about 1/4" thick by a 1/2" wide.
3. Place cut guanciale flat into a cool pan and turn heat on medium high.
4. While the guanciale heats, separate the two yolks and combine with whole egg in a bowl
5. Whisk the egg mixture with the grated Pecorino Romano in a ceramic bowl until it's
thoroughly mixed and incorporated.
6. Turn the heat down to its lowest setting once the guanciale just begins to turn translucent,
gets brown on the edges and renders its fat . Keep an eye on the pan. If it looks like it's
beginning to get too brown, remove it from the heat.
7. Boil the linguine in 4 to 5 cups of salted water (We like to add about a tablespoon of sea salt
or table salt.) You may need to gently bend the pasta so it it's all submerged. Cook per
instructions on the pasta box.
8. While the pasta is cooking, mix the egg/cheese mixture over the steam of the pasta pot to
help heat and emulsify the egg and cheese mixture. Use a kitchen towel or potholder to hold
the egg/cheese bowl.

https://www.2foodtrippers.com/linguine-carbonara/ 1/2
11/27/23, 4:09 PM Linguine Carbonara Recipe - 2foodtrippers

9. Raise the heat on the guanciale to medium about 3 minutes before the pasta is ready.
10. Just before removing the pasta, transfer 1 to 2 ladlefuls of the pasta water (about 3/4 of a
cup) to the pan with the guanciale. Use tongs to transfer the pasta to the guanciale pan. If
you choose to use a colander to drain the pasta first, reserve about 2 cups of the pasta water
before draining the pasta.
11. Mix the pasta with the starchy pasta water and guanciale. Remove from heat but keep the
burner on low.
12. Slowly pour in the egg/pecorino mixture and mix until incorporated. Move the pan back and
forth over the heat to thicken the sauce. Don't leave the pan over the heat too long or the
egg will curdle.
13. Once the pasta and sauce are done, mix in a generous amount of black pepper to taste.

Notes
You can replace guanciale with pancetta or bacon based on availability.
We use warm eggs for this recipe. You can bring eggs to room temperature but submerging
them in warm water for about an hour
If you serve this recipe as a starter, it should serve 4 people.
You can double this recipe to serve 4 main dishes.
Serve with wine.

Estimated Nutrition
Calories: 1012kcal | Carbohydrates: 86g | Protein: 34g | Fat: 58g | Saturated Fat: 23g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 363mg | Sodium:
833mg | Potassium: 324mg | Fiber: 4g | Sugar: 3g | Vitamin A: 482IU | Calcium: 325mg | Iron: 3mg

Are you inspired by this recipe?

If so, subscribe to our mailing list for more inspiration.

Linguine Carbonara Recipe https://www.2foodtrippers.com/linguine-carbonara/ February 16, 2021

https://www.2foodtrippers.com/linguine-carbonara/ 2/2