Pasta Carbonara

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, diced
  • 1 teaspoon diced garlic
  • 2 tablespoons white wine
  • 1/2 cup cream
  • 1 teaspoon freshly ground black pepper
  • 1 pound fresh linguine
  • 1 cup grated Pecorino Romano
  • 2 eggs, whites and yolks separated
Directions

Put the 1 gallon water in a large pasta pot, season it with salt and bring it to a boil over medium heat.

Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguine into the water and stir to separate strands. When the pasta is just undercooked, remove it from the water and add it to the saute pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 cup of the cheese and the egg whites and stir, being careful not to break the noodles. Add the egg yolks and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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4.8 18
Yummy, quick and easy! item not reviewed by moderator and published
I've made this recipe at least a dozen times. Super easy, and really delicious. I prefer Parmigiano over Pecorino. item not reviewed by moderator and published
This is the best carbonara recipe i have tried so far. I made the recipe exactly as written except i added 6 ounces of pancetta instead of 4. Even the husband loved it. Carbonara might be a simple dish but this was BURSTING with flavor. item not reviewed by moderator and published
I really liked making this recipe. I did omit the eggs and felt like it wasn't missing a thing. It was rich and decadent. I did add some peas to it to make it a little healthier. I can't wait to make this again. item not reviewed by moderator and published
This is a wonderful recipe. I have made it several times. If you do not have white wine, you may substitute chicken stock and still have a wonderful result. This turned out perfect every time. I made mine with home made pasta....YUM!!!! item not reviewed by moderator and published
Easy, yummy, yet elegant. I did make this substitute bacon with peas because I am a vegetarian, but kept everything else the same. Just delicious. item not reviewed by moderator and published
Loved it! After using a different carbonara recipe with disastrous results, this was a welcome relief. Used bacon and cut back on the olive oil, but otherwise was fabulous. Will definitely make again. item not reviewed by moderator and published
Awesome item not reviewed by moderator and published
This recipe has become one of my favorites! I use slab bacon and serve it with steamed broccoli and garlic bread. Love it!!! item not reviewed by moderator and published
This was a very good recipe but like all recipes, I improvised. Instead of the pancetta I sauted the garlic with shrimp and fresh mushrooms and then tossed in some sliced grape tomatoes near the end. A sprinkle of fresh parsley on top and it was a sensation with my husband. item not reviewed by moderator and published

Not what you're looking for? Try:

Macaroni and Cheese Carbonara

Recipe courtesy of Bobby Flay