Linguine alla carbonara

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Photo: thisvegetarian.com
Prep Time:
15 minutes
Cooking Time:
25 minutes
Servings:
6


  • For the Linguine alla carbonara:
  •  Tags for<b>Linguine alla carbonara
  • Tags for Linguine alla carbonara
  • main ingredients:
  • pasta Pageturner Cookbook
  • cream Pageturner Cookbook
  • parmesan Pageturner Cookbook
  • eggs Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 9 ounces pancetta (smoked pancetta is best)
      1 1/4 to 1 1/2 pounds linguine
      2 ounces butter
      4 cloves garlic, minced
      1 1/2 cups heavy cream, heated
      salt and ground black pepper to taste
      2 egg yolks
      1/2 cup heavy cream
      6 ounces parmesan cheese, grated

    Directions

    Cut the pancetta into medium dices.
    Fry in a frying pan until crisp. Drain on paper towels, and set aside.
    Cook the linguine al dente and drain.
    Heat the butter with the garlic and pancetta in a large skillet. Add the 1 1/2 cups hot heavy cream and heat through. Season with salt and pepper to taste.
    Remove from heat. Combine the egg yolks with the 1/2 cup cream and mix well. Add to the skillet.
    Combine the sauce with the linguine. Toss well to cover the pasta. Add Parmesan cheese and serve at once.

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