Linguine Carbonara
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion, minced
  • 4 ounces uncooked center cut bacon, diced
  • 1 pound fresh linguine
  • 3 large egg yolks, at room temperature
  • ½ cup heavy cream, at room temperature
  • ¾ cup finely grated Parmigiano-Reggiano, at room temperature
  • Freshly ground black pepper
Instructions
  1. In a large sauté pan, heat olive oil and butter over medium heat. Add onion and bacon and cook until the onions are translucent and the bacon is beginning to crisp. Remove from the heat and set aside.
  2. Cook the linguine according to package directions until al dente, about 2 to 3 minutes. Drain pasta in a colander and reserve a small amount of the hot pasta water in a small bowl. Return pasta to the pot. Return the pot to the heat and add the reserved bacon and onion mixture. Stir over high heat until the pasta and bacon mixture are thoroughly blended.
  3. Whisk the egg yolks and heavy cream together in a small bowl. Add the combination to the pasta and toss. Add the parmesan and toss until the entire mixture is well-coated. Season with salt and freshly ground black pepper, to taste.
  4. TIP: If the pasta is dry, you can add a bit of the reserved cooking water. It has enough starch from the pasta to help bind your sauce. Serve immediately.
Recipe by In Good Taste at https://ingoodtaste.kitchen/linguine-carbonara/