Linguine alla Carbonara

1. 1

   Heat oil and butter in a large saute pan over medium heat.

2. 2

   Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp.

3. 3

   Remove from the heat and set aside.

4. 4

   Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes.

5. 5

   Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot.

6. 6

   Return the pot to the heat and add the reserved pancetta and onion mixture.

7. 7

   Stir over high heat until pasta is coated with the pancetta mixture.

8. 8

   In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan.

9. 9

   Remove the pot from the heat and toss the pasta until it is well-coated.

10. 10

    Season with salt and freshly ground black pepper, to taste.

11. 11

    If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.