Linguini Carbonara Recipe
¾ pound Linguini
1 pound pancetta, chopped into bite-sized pieces
1 small onion, diced
4 teaspoons minced garlic
3 egg yolks
1 ¼ cup Parmesan cheese
Italian parsley, chopped
Salt and pepper.
Whisk the eggs, egg yolks, Parmesan, and salt and pepper in a serving bowl.
Cook the pancetta in a skillet until it is crisp, then remove from skillet.
Sautee the onion and garlic in the pancetta grease until translucent.
Put the pancetta back in with the onions and garlic.
Cook the linguini until al dente (firm, not soft). Reserve a cup of the pasta water to use if the sauce is too thick.
As soon as you drain the finished linguini, pour it over the egg and cheese mixture and toss vigorously so that the heat of the pasta cooks the eggs.
Put the pancetta-onion-garlic mixture over the linguini.
Sprinkle the parsley over the dish.