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Linguine Carbonara

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Food & Wine

Recipe Provided By: Food & Wine

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Average (74 Ratings): 4 out of 5 stars

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Ingredients

  1. 2 tablespoons olive oil
  2. 2 tablespoons butter
  3. 1/4 pound sliced bacon, cut crosswise into thin strips
  4. 2 cloves garlic, minced
  5. 1/2 cup red wine
  6. 1/2 teaspoon fresh-ground black pepper
  7. 2 eggs
  8. 1/2 cup grated Parmesan cheese, plus more for serving
  9. 1/2 teaspoon salt
  10. 3/4 pound linguine
  11. 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

Cooking Directions

  1. 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.
  2. 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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12 reviews

Most Helpful Reviews

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  • yummy

    smo0och - August 10, 2007 11:58:19 AM PST
    I tried this last night for dinner and it was a hit. Everybody loved it.

    4 of 4 found this review helpful.

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  • Easy and Good

    D & S - January 8, 2007 05:55:36 PM PST
    I 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.

    3 of 4 found this review helpful.

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  • Great dish

    suzanne h - June 9, 2008 08:28:38 PM PST
    I 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.

    2 of 2 found this review helpful.

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  • Kids Loved It!

    Capt Jack - January 12, 2008 04:40:19 PM PST
    This recipe turned out great! It was very tasty

    2 of 2 found this review helpful.

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  • Linguene Carbonara

    goldenmedalte - July 29, 2008 02:52:22 PM PST
    Linguene Carbonara is just like Spaghetti alla Carbonara, I learned that in the Hotel School In Italy.

    Put the bacon after cutting in the pan and fry it with some butter, mix the pasta ( Linguene ) with the bacon and melted fat and butter while still on low heat ,then dip and mix the cream and the parmizan and the yolk of egg which you have prepared togather add grownded black pepper. Bon Appetito

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