Linguini Carbonara

Name: Linguini Carbonara
Yield: Makes 4 servings
Ingredients: 2 tablespoons fresh or frozen green peas; 4 egg yolks, beaten; 1 cup grated parmesan, plus more finely grated for garnish; 1 teaspoon freshly ground black pepper; 2 teaspoons stemmed and chopped fresh curly parsley, plus more for garnish; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 pound dried linguini; 2 ounces pancetta, chopped; 2 tablespoons fresh or frozen green peas

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Egg & Chicken

By Grant MacPherson

Published 2022

About

Don’t overcook your pasta! That’s really my only advice for this one. So many people do, and they end up with a mushy carbonara. Please do not. This is one of my favorite dishes for showing off eggs. It’s simple, delicious, and everyone loves pasta.

Ingredients

1 pound dried linguini
2 ounces pancetta, chopped
2

Main course
Pasta

Method

Over high heat, bring a large pot of salted water to a boil. Add the linguini and cook until al dente.

Meanwhile, put a small pan over medium heat. Once hot, add the pancetta and cook until browned and crisp, 6 to 8 minutes. Transfer the pancetta to a paper towel-lined plate, add the peas to the pan and cook for 1 to 2 minutes. Transfer the peas to the plate with the pancetta.