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Linguini Carbonara

Yields2 ServingsPrep Time2 minsCook Time3 minsTotal Time5 mins

Crispy bacon (or Pancetta) is tossed with hot Linguine pasta, egg, cream, and a generous measure of Parmesan cheese to make this delicious Italian classic.

Linguini Carbonara

INGREDIENTS:
 2 servings of Linguini (or Fettuccini) pastaIf using store-bought 'boxed' pasta, look for a Bronze-Cut variety.
 1 tbsp olive oil
 2 oz thick bacon, cut crossways into narrow stripsYou can elevate this dish by using Pancetta instead of bacon if desired.
 ½ tsp minced garlic
 2 tbsp dry white wine
 ¼ cup heavy cream
 Freshly ground black pepper (to taste)
 ¼ cup grated Parmesan cheese
 1 large egg, separated
DIRECTIONS:
1

Cook pasta in boiling, salted water until al-dente (tender, but still firm to the bite).

2

Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until crisp.

3

Add the garlic and stir for about 5-10 seconds. Don't let the garlic burn! Add the wine and let the alcohol cook off (about 20 seconds), then stir in the cream and black pepper. Cook stirring regularly until the sauce coats the back of a spoon, about 1 Minute.

4

Add the cooked pasta to the pan, and gently stir for 1 Minute to combine the ingredients and coat the pasta with the cream sauce. Remove the pan from the heat, add 1/2 the cheese and egg white and stir gently. Add the egg yolk and lightly toss to coat.

5

Serve and garnish with the remaining cheese.

Nutrition Facts

2 servings

Serving size