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LINGUINE ALLA CARBONARA
Serves: 6
Preparation time: 15 minutes If they like it, it serves 6 otherwise
Cooking time: 25 minutes
Totaltime: 0 minutes
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
Preparation
-
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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