Ingredients Jump to Instructions ↓

  1. 1 gallon salted water

  2. 2 tablespoons extra-virgin olive oil

  3. 4 ounces pancetta or slab bacon, diced

  4. 1 teaspoon diced garlic

  5. 2 tablespoons white wine

  6. 1/2 cup cream

  7. 1 teaspoon freshly ground black pepper

  8. 1 pound fresh linguini

  9. 1 cup grated Pecorino Romano

  10. 2 eggs , separated This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Instructions Jump to Ingredients ↑

  1. Photo: Pasta Carbonara Recipe Put the water in a large pasta pot and bring it to a boil over medium heat.

  2. 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 linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce . Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles . Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese . Enjoy.


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