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Cooking
Linguine Carbonara – Beauty in Simplicity
· 4 servings
Fry the pancetta
In a large skillet or pot, whichever you prefer, heat about three tablespoons of olive oil. Fry the diced pancetta or English bacon until nicely crispy.
Cook the linguine
Cook the pasta to your liking. I recommend not overcooking it and using plenty of salt in the water. Set aside a cup of the pasta cooking water.
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 fluffy. Season with a pinch of salt.
Combine everything
Add the drained pasta to the pancetta, toss and warm through. Remove from the heat, pour in the egg yolk and Parmesan mixture, and mix quickly. Make sure you're really off the heat — otherwise the eggs will curdle and you won't get that lovely creamy texture. Season with pepper to taste.
Tip
For a creamier, less dry pasta, add some of the reserved pasta water. Start with just half a cup, mix well, and see if you need more. Everyone has their own preference.
Serving
Sprinkle lightly with a bit more Parmesan on the plate and serve.