Nothing Special   »   [go: up one dir, main page]
ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen CheckSkip to Content
CuisineEuropeanItalianBudgetPorkDairyGlutenEggsPastaPorkOccasionDifficultyMealApplianceCooking StyleHigh-FiberLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesSpecial OccasionStove TopDate NightDinnerEasyComfort Food

Linguine Carbonara

Incredible Egg brand logo
Presented by
Incredible Egg
89% would make again
Total Time

40 minutes

40 min

Prep Time

15 minutes

15 min

Cook Time

25 minutes

25 min

Linguine Carbonara
Total Time

40 minutes

40 min

Prep Time

15 minutes

15 min

Cook Time

25 minutes

25 min

Ingredients

for 4 servings

  • kosher salt, to taste
  • 1 lb dried linguine (425 g)
  • 6 slices thick-cut bacon, cut into 1/2-inch strips
  • ⅓ cup minced shallot (60 g)
  • ¾ teaspoon freshly ground black pepper, divided, plus more for garnish
  • 8 large egg yolks
  • 2 large egg whites
  • ½ cup grated pecorino cheese (50 g)
  • roughly chopped fresh parsley, for garnish

Nutrition Info

  • Calories 636
  • Fat 16g
  • Carbs 86g
  • Fiber 3g
  • Sugar 4g
  • Protein 32g

Estimated values based on one serving size.

This recipe isn’t available to shop.

Unfortunately, not all our recipes can be shopped through Tasty.

Preparation

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 2 cups (480 ml) of the pasta cooking water, then drain.
  2. In a large skillet over medium heat, cook the bacon until crispy and browned, about 5 minutes. Remove from the pan and drain on a paper towel–lined plate.
  3. Add the olive oil to the skillet, then add the shallots and half of the black pepper, and sauté until the shallots are translucent, 3–5 minutes.
  4. In a medium bowl, whisk together the egg yolks, egg whites, pecorino cheese, and remaining half of the black pepper until thickened.
  5. Reduce the heat to the lowest setting, then add the linguine and 1 cup of reserved pasta water to the skillet. Add the egg mixture and toss with tongs until the sauce is smooth, about 6 minutes. Add the remaining cup of pasta water and season with salt to taste, then continue to toss for another 3–4 minutes, until the pasta is well coated and the sauce has thickened enough to cling to the noodles. Remove the pan from the heat.
  6. Divide the pasta between serving plates or bowls and garnish with the crispy bacon, parsley, and more black pepper. Serve immediately.
  7. Enjoy!

Related Recipes

Linguine Carbonara