Recipe Sunday: Linguine Carbonara


Traditional carbonara consists of eggs, pancetta, black pepper, and grated cheese. This version is inspired by a family friend’s recipe. It is not a traditional carbonara since I like to add onions and just a touch of cream. However, I find it is very close to the real deal, and it’s not as creamy as you typically find at most Italian-American restaurants. The key with carbonara is keeping the onions and oil warm while the pasta is cooking, and once the pasta is ready, immediately adding the pasta to the pan. Serves 2.

Ingredients

  • 1/4 red onion, chopped
  • 6 slices thick-cut bacon
  • 2 eggs, beaten and at room temperature
  • 1/8 cup whipping cream (it’s more like a splash of cream)
  • 1/3 cup grated parmesan cheese
  • coarse ground black pepper to taste
  • 4 ounces linguine

Preparation
Whisk the eggs, cream, cheese, and pepper in a bowl, set aside. Fry the bacon until it is crisp, then set aside on paper towels to drain. Over medium heat, saute the onions in the bacon grease until they are translucent, about 5 minutes. Meanwhile, cook the pasta until it is al dente. Remove the saute pan from heat, add the egg mixture, and stir. Add the hot pasta, and toss with tongs for about 2 minutes or until the eggs set.

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