Through trial and error, this recipe most closely matched our experience in Italy
Take the eggs out of the refrigerator to reach room temperature.
Saute pancetta in olive oil over medium high heat until crispy. Strain fat into a bowl and set aside crispy pancetta.
Prepare Linguini al dente per package instructions, being sure to salt the water.
While Linguini is cooking, whisk the egg yolks with salt, half and half and 1 oz of cheese.
When Linguini is about done, take about 1/4 cup of hot pasta water and quickly whisk it into the egg mixture.
Drain pasta and return to pan. Add half the fat strained from the pancetta and the egg mixture. With heat on medium low, mix pasta with sauce until it thickens (about 5 minutes) and sauce absorbs. Add crispy pancetta and mix well.
Plate in warmed pasta bowls and top with remaining cheese and parsley.
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