Try this Linguine Carbonara recipe, or contribute your own.
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream at room temperature
- 3 large egg yolks at room temperature
- 1 yellow onion minced
- 4 ounces uncooked center cut bacon diced
- 1 pound fresh linguine
- 3/4 cup finely grated parmigiano-reggiano at room temperature
- Carbohydrate 68.7527500882788 g
- Cholesterol 1369.47185755097 mg
- Fat 51.5917505483144 g
- Fiber 0.484890638113022 g
- Protein 29.6473226996385 g
- Saturated Fat 17.2398128781231 g
- Serving Size 1 1 Serving (303g)
- Sodium 85.8853790579784 mg
- Sugar 68.2678594501658 g
- Trans Fat 2.78738739848738 g
- Calories 857 calories
Step-by-step
- In a large sauté pan, heat olive oil and butter over medium heat.
- Add onion and bacon and cook until the onions are translucent and the bacon is beginning to crisp.
- Remove from the heat and set aside.
- Cook the linguine according to package directions until al dente, about 2 to 3 minutes.
- Drain pasta in a colander and reserve a small amount of the hot pasta water in a small bowl.
- Return pasta to the pot.
- Return the pot to the heat and add the reserved bacon and onion mixture.
- Stir over high heat until the pasta and bacon mixture are thoroughly blended.
- Whisk the egg yolks and heavy cream together in a small bowl.
- Add the combination to the pasta and toss.
- Add the parmesan and toss until the entire mixture is well-coated.
- Season with salt and freshly ground black pepper, to taste.
- TIP: If the pasta is dry, you can add a bit of the reserved cooking water. It has enough starch from the pasta to help bind your sauce.
- Serve immediately.
Temperature control remains the single most critical factor when building a proper emulsion in pasta carbonara. Using a wide sauté pan instead of a narrow saucepan ensures that the surface area allows steam to dissipate quickly, preventing the pan from retaining excessive heat that instantly curdles dairy and eggs. Stainless steel pans distribute heat more evenly than thin aluminum alternatives, reducing the risk of accidental hot spots.
Room temperature dairy components prevent thermal shock when introduced to freshly drained starches. Whisking three large egg yolks with half a cup of heavy cream beforehand creates a protective lipid buffer that raises the coagulation temperature of the proteins. Incorporating three-quarters of a cup of finely grated Parmigiano-Reggiano at this stage thickens the liquid into a cohesive paste before it touches the heat.
Retaining one-quarter cup of starchy pasta water provides the necessary gelatinized starches to bridge the fat and water phases of the sauce. Pouring this hot liquid in tablespoon increments loosens the mixture if it thickens too rapidly. Heavy cream deviates from traditional Roman preparations by adding a stabilizing fat content that widens the margin for error, whereas traditional iterations rely solely on pork fat, cheese, and pasta water to create the glossy coating.
