Linguine alla Carbonara

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Favorite Italian Pasta Sauces

Rated: 5 stars out of 5Rate itRead users' reviews (54)

RECIPE
COMMENTS & REVIEWS(54)

Cook Time:
5 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 5 min
Total:: 15 min

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Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
1 yellow onion, minced
4 ounces pancetta or prosciutto, diced
1 pound fresh linguine
3 large egg yolks, at room temperature
1/2 cup heavy cream, at room temperature
3/4 cup finely grated Parmigiano-Reggiano, at room temperature
Freshly ground black pepper

Directions

Heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp. Remove from the heat and set aside.

Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

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Comments & Reviews

recipe Linguine alla Carbonara
Fawna Inman, KS 10-12-2009
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Delicioso
Rated: 5 stars out of 5

Thanks Emeril for the delicious and easy recipe! I eat this once a week! LOVE IT!
recipe Linguine alla Carbonara
ANNAMARIE JAMAICA, NY 07-05-2009
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Very Yummy...
Rated: 5 stars out of 5

Thank you Emeril, this was delicious! Pancetta was not available at my grocery store so I used bacon, it was great! I cooked... the bacon separate from the onions, this allowed the bacon to get crispy. Don't forget to save some Pasta water this was the finishing touch. I also added a little fresh parsley for color. Read more
recipe Linguine alla Carbonara
Fran Huntington Beach, CA 05-25-2009
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Fabulous
Rated: 5 stars out of 5

My husband loves this. And so easy it's ridiculous. I used leftover country ham instead of the traditional pancetta. It... was delicious, and leaner. I also substituted half and half for the heavy cream, and you can't tell that the extra fat is missing. It made the dish lighter but still really yummy. Added a cup of peas at the end for color, and it makes this a really well-rounded meal. Awesome!Read more
recipe Linguine alla Carbonara
Sally Rock Island, IL 04-01-2009
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Wonderful
Rated: 5 stars out of 5

Tried this recipe on some friends. They just loved it. I added 4 cloves of garlic which kicked it up a bit. It was... wonderful and I will make this again. Already have had requests for it. Thanks Sally Rock Island, ILRead more
recipe Linguine alla Carbonara
Carole Ottawa, MO 02-26-2009
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YUMMMM YUMMMMM Thank you Emeril
Rated: 5 stars out of 5

I've made alot of recipes from the foodnetwork tv site but this one by far is the best! I too tweaked it a little, used a... thicker sliced bacon instead of the pancetta and half and half cream instead of heavy cream, but other than that, I followed the recipe to a T. It was yummy, rich, decadent and and just the right "adult" comfort food I was looking for after a particularly bad day at work. I served it with some store bought garlic bread and it was the perfect combination. Best of all it was so easy to prepare and probably didn't take longer than 15 minutes! Emeril.....thank you!Read more
recipe Linguine alla Carbonara
SHEILA WEST CHESTER, PA 02-18-2009
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Very Easy and Delicious
Rated: 5 stars out of 5

This is a creamy version of carbonara. Those who prefer the more traditional, drier (no heavy cream) version might not love... it but it is exactly what we were looking for. And it is super fast and easy to make. I had to make a few modifications based on what I had: light cream, thick cut uncured bacon (I used about 6 oz), and capellini. I also omitted the olive oil (unnecessary) and added 1 1/2 cloves garlic to the onion/bacon mixture. Fabulous!Read more