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This linguine carbonara is a revamped version of an old Bon Appetite recipe favorite of mine. I made this in less than 30 minutes using what I had on hand in the fridge. I defy you to find a better carbonara in a restaurant. Go ahead and try ????
Disclosure: I was provided with a Swiss Diamond pan at no charge in exchange for my review and promotion of Swiss Diamond products. All thoughts and opinions are my own.
This carbonara was made using my new Swiss Diamond 4.3 qt (11 in) Sauté Pan with Lid. Swiss Diamond products provide healthy cooking along with easy clean-up perfectly suited for busy moms like me!
I mean, I made these fried eggs (that did NOT stick to the pan) and I added NO oil! The patented coating is reinforced with real diamond particles in order to create a durable, naturally nonstick surface with superior heat conduction. I’m not using any metal utensils though. I just can’t no matter what they say about durability. I don’t want to take a chance! It can be used with no oil and cleans up with just warm soapy water – no scrubbing and soaking necessary! Additionally, the cookware is oven safe for up to 500 degrees which allows meals to be completed in just one pan. Perfect for when I want to pop something in the oven to finish up!
I have used mine to make caramel, risotto, 2 different tomato sauces and a custard base! Can you tell I love it?
Hearty and flavorful my kids asked for more, and more, and more…
Linguine Carbonara With A Fried Egg
Total Servings 4 servings
5 minPrep (inc. refrigeration & rest time)
20 minCook Time
25 minTotal Time
Ingredients
- 8 large eggs
- 2/3 C grated Parmesan cheese
- 2/3 C grated Pecorino Romano cheese
- 2 cloves garlic, minced
- pinch of fresh pepper/kosher salt
- 8 oz of diced Pancetta, or good bacon
- 16 oz of linguine or fettuccini
- 1-1 1/2 C pasta water
Instructions
- Whisk 4 eggs, both cheeses garlic and salt/pepper in a small bowl.
- Cook pancetta in a large skillet until crisp and brown.
- Using a slotted spoon transfer to a paper towel lined plate to drain.
- Reserve the skillet with drippings.
- Cook pasta in salted water until just al dente.
- Drain pasta reserving about 2 C of water.
- Return pasta to pot and add the egg cheese mixture and pancetta.
- Add pasta water, 1/4 C at a time, and toss to coat.
- Add more liquid, if needed to get the consistency you like.
- You want the pasta coated and the sauce to NOT be thick.This happens quickly. Taste and season.
- In the skillet, fry each egg in the drippings until cooked through.
- Plate the pasta and place 1 egg on top of each pasta bundle.
Important Notes
This recipe serves 4 people as a main dish, but you can get about 8 appetizer or salad portion sizes from it as well.
Like all reviews~ my opinions are my own. If you could SEE the scary cookware I use right now you would understand why I am absolutely in love with my new Swiss Diamond pan!
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