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Linguine with Carbonara Sauce Recipe

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This recipe for Linguine with Carbonara Sauce, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
10 ounces bacon, prosciutto, cut into 1/2-inch dice
1 lb. spaghetti
1 c. heavy cream, plus more if needed
4 large egg yolks
2 c. grated (about 5 ounces) Parmesan cheese, plus more for garnish
1 tsp. salt
1/4 tsp. freshly ground black pepper
Add mushrooms if desired.

Directions:
Directions:
Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
6

 

 

 

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