At a glance
You're coming together a creamy, silky carbonara in just 27 minutes with crispy pancetta, perfectly cooked linguine, and a rich egg and Parmesan sauce. The key trick is mixing the eggs off the heat to keep them creamy instead of scrambled, and having a cup of pasta water handy to adjust the sauce to your liking.
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Fry the pancetta
In a large frying pan or pot, whichever you prefer, heat about three tablespoons of olive oil. Fry the diced pancetta or English-style bacon until nicely crispy.
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Cook the pasta
Cook the linguine to your liking. I recommend not overcooking it, and using well-salted water. Set aside a cup of the pasta cooking water for later.
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Whisk the egg yolks
Mix the egg yolks with finely grated Parmesan. It's best to use a whisk and beat them well until light and airy. Season with a pinch of salt.
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