Quick and Creamy Linguini Carbonara
About this recipe
This Quick and Creamy Linguini Carbonara is a deliciously simple take on a classic dish. With just a handful of ingredients, you can whip up a creamy pasta that's perfect for a weeknight dinner.
The key here is the combination of pancetta, egg, and heavy cream, which creates a rich sauce that clings beautifully to the linguine.
Ingredient notes
- Use Parmesan or Pecorino cheese for the best flavor.
- Adjust the amount of salt, black pepper, and cheese to your taste.
Tips from Jacques Pépin Foundation's video
- Cook the pancetta until it renders fat for maximum flavor.
- Make sure to remove the pan from heat before adding the egg and cream mixture to prevent scrambling the eggs.
No life story here — the video and the recipe are the whole point. All credit to Jacques Pépin Foundation: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cook the pancetta in a pan over medium heat for about 5-6 minutes until it renders fat.
- 2
In a separate pot, bring salted water to a boil and cook the linguine for 12-14 minutes until slightly al dente.
- 3
Chop the garlic and set aside.
- 4
Once the pancetta is done, add the chopped garlic to the pan and cook briefly without browning it.
- 5
Reserve about half a cup of pasta water, then drain the linguine and add it to the pan with the pancetta and garlic.
- 6
In a bowl, whisk together the egg and heavy cream.
- 7
Remove the pan from heat and quickly stir in the egg and cream mixture, allowing the heat from the pasta to cook the eggs.
- 8
Add reserved pasta water as needed to achieve desired creaminess.
- 9
Season with salt, black pepper, and cheese to taste, and mix well.
- 10
Serve the pasta in a thick plate, garnished with parsley and additional cheese.
Credit where it's due: this recipe was transcribed from Jacques Pépin Foundation's original video on YouTube. Follow them there — it's their dish.
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