Linguine Carbonara Recipe
This linguine carbonara tosses guanciale, eggs, and parmesan into a silky, creamy pasta ready to serve in just twenty minutes.
Ingredients
- 10 thick slices (400 g) guanciale or pancetta, diced
- Olive oil
- 454 g fresh linguine
- 3 eggs
- 2 egg yolks
- About 2 cups (200 g) of freshly grated Pecorino Romano (Parmesan works too)
- 1 cup reserved pasta cooking water
- Salt and freshly ground black pepper
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