Carbonara Linguine

Instructions

1. Boil the linguine in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Cut the bacon into 1cm pieces.
3. Mince or thinly slice the garlic.
4. Finely chop the Italian parsley.
5. In a bowl, combine 3 tbsp grated pecorino, the egg yolk, 1 tbsp olive oil, 1 tbsp pasta water, and a pinch each of salt and pepper, mixing well to make the sauce.
6. Heat a pan and cook the bacon over medium-low heat until crisp.
7. Wipe off some of the rendered bacon fat with a paper towel, then add the garlic and cook over low heat.
8. Once the garlic is fully cooked, add the boiled linguine, pasta water, chopped parsley, and pepper, tossing well so the bacon flavor coats the noodles.
9. Turn off the heat and transfer the pasta into the bowl with the sauce. Hold the bowl with one hand and toss quickly with the other so the egg doesn’t scramble from residual heat.
10. Plate and finish with the remaining pecorino, parsley, and pepper.

Tips

• Mixing the sauce and pasta directly in the hot pan can scramble the egg from residual heat and turn it grainy — it’s safer to turn off the heat first, or toss them together in a separate bowl. If the sauce feels too thick, add another 1 tbsp of pasta water.
• Bacon, Grana Padano, or parmesan work just as well as the guanciale and pecorino used in the traditional recipe.
• For a richer, creamier texture, feel free to use 2 egg yolks instead of 1.

Carbonara Linguine
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- linguine 100g
- bacon 4 slices
- pecorino cheese 4 tbsp, grated
- parsley 10g
- garlic 2 cloves
- egg 1 yolk only
- olive oil 3 tbsp
- pasta water 1 ladle (55ml)
- salt 1 tbsp (for pasta water)
- salt a pinch, to finish
- black pepper a pinch

Instructions
1. Boil the linguine in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Cut the bacon into 1cm pieces.
3. Mince or thinly slice the garlic.
4. Finely chop the Italian parsley.
5. In a bowl, combine 3 tbsp grated pecorino, the egg yolk, 1 tbsp olive oil, 1 tbsp pasta water, and a pinch each of salt and pepper, mixing well to make the sauce.
6. Heat a pan and cook the bacon over medium-low heat until crisp.
7. Wipe off some of the rendered bacon fat with a paper towel, then add the garlic and cook over low heat.
8. Once the garlic is fully cooked, add the boiled linguine, pasta water, chopped parsley, and pepper, tossing well so the bacon flavor coats the noodles.
9. Turn off the heat and transfer the pasta into the bowl with the sauce. Hold the bowl with one hand and toss quickly with the other so the egg doesn't scramble from residual heat.
10. Plate and finish with the remaining pecorino, parsley, and pepper.

https://hong-recipe.pages.dev/en/recipes/carbonara-linguine/