Linguine Carbonara
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 pound sliced bacon, cut crosswise into thin strips
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/2 teaspoon fresh-ground black pepper
- 2 eggs
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 3/4 pound linguine
- 2 tablespoons chopped fresh parsley
Nutrition Info
Per Serving
- Calories: 588 kcal
- Carbohydrates: 64 g
- Dietary Fiber: 3 g
- Fat: 25 g
- Protein: 22 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.
Yield: 4 servings
3. Still Hungry?
No book about quick pastas would be complete without a version of this classic. It's made with little more than bacon and eggs.
Notes:
Variation: Classic Linguine Carbonara This carbonara would be equally delicious (and more authentic) using the same quantity of pancetta in place of the bacon. You can also substitute white wine for the red if you prefer.
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Most Helpful Reviews
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yummy
smo0och - August 10, 2007 11:58:19 AM PSTI tried this last night for dinner and it was a hit. Everybody loved it.
3 of 3 found this review helpful.
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Easy and Good
D & S - January 8, 2007 05:55:36 PM PSTI like this tried and true winner- but I use egg substitue and heavy whipping cream in place of the real eggs. I also make it without the red wine, but I think it adds a nice change to the recipe if it is something you make often. I like to take the bacon out of the grease before I add anything else to the pan so it is crispy when I toss it with the pasta.
2 of 3 found this review helpful.
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Great dish
suzanne h - June 9, 2008 08:28:38 PM PSTI also use heavy cream in place of any eggs which i think I omit alltogether. I also add leftover chicken breast if I have any in fridge and drain the grease quiet well. One of my favorite dishes though. Great flavor.
1 of 1 found this review helpful.
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Kids Loved It!
Capt Jack - January 12, 2008 04:40:19 PM PSTThis recipe turned out great! It was very tasty
1 of 1 found this review helpful.
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Way to Greasy....
J. - June 25, 2008 01:22:31 AM PSTI made this for a dinner party and followed the directions to a T, but I drained the grease and lets just say everyone kept complaining about all the fat and grease even though i had virtually drained all of the grease out of the pan! This was a Big Embarrassment! Left overs were horrible the linguine was hard and greasy and the bacon was soggy and this dish only had a bacon grease flavor the second time around...I am a pretty good chef but i know when i have made a bad dinner choice and this was the worst choice and the most expensive meal to just throw in the garbage! Not Kid Friendly Either... My kids were sick to there stomaches all night because of the grease! All I can say is if you try this be sure to make it for yourself the first time around before you serve it to anyone you know! Also make sure you can have this much Fat,Grease,Sodium and Carbs before you try it or you may just block an artery!
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