Linguine Carbonara Recipe

It seemed amiss to write a post about this dish but not include a recipe for anyone who felt inspired to try it. So here we are:

1 lb linguine
2–3 T olive oil
2–3 T butter
1/3 lb sliced bacon (or guanciale), cut crosswise into thin strips
3 cloves garlic, minced
2/3 c red wine (or an acidic, non-oaky white like pinot bianco)
2/3 t fresh-ground black pepper
3 eggs
1 c grated parmigiano reggiano cheese
1/2 t salt
3 T chopped fresh parsley (preferably Italian flat-leaf parsley)

In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 3 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, parsley, and salt.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional parmigiano.

(Note: t=teaspoon; T=tablespoon)

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