At a glance
You're creating a silky-smooth carbonara with just a few quality ingredients – the real challenge is timing everything right so the creamy egg sauce coats the pasta perfectly without scrambling. Getting the pancetta crispy and keeping the heat low when combining the eggs with warm pasta are the key moves that separate restaurant-quality carbonara from a scrambled mess.
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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.
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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.
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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 fluffy. Season with a pinch of salt.
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