Linguine Carbonara – Beauty in Simplicity
·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.
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.
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.
Combine everything
Add the drained pasta to the pancetta, stir and warm through. Remove from the heat, pour in the egg yolk and Parmesan mixture, and mix quickly. This really must be done off the heat – otherwise the eggs will curdle from the heat and you won't get that lovely creamy consistency. Season to taste with pepper.
Tip
For a creamier, less dry pasta, add some of the reserved pasta water. Start with just half a cup, mix thoroughly, and see if you need more or if that's enough. Everyone has their own preference.
Serve
Sprinkle lightly with Parmesan on the plate and serve.
