Linguine carbonara

Name: Linguine carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Québécoise
Ingredients: 10 thick slices (400 g) guanciale or pancetta, diced; Olive oil; 454 g fresh linguine; 3 eggs; 2 egg yolks; 2 cups freshly grated parmesan, plus more for serving; 1 cup reserved pasta cooking water; Salt and freshly ground black pepper

Preparation 10 min
Cooking 10 min
Servings 3
Freezing I do not suggest

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Ingredients

10 thick slices (400 g) guanciale or pancetta, diced
Olive oil
454 g fresh linguine
3 eggs
2 egg yolks
2 cups freshly grated parmesan, plus more for serving
1 cup reserved pasta cooking water
Salt and freshly ground black pepper

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Preparation

In a large skillet over medium heat, add a drizzle of olive oil and the guanciale. Cook, stirring regularly, until golden and lightly crisp. Remove from the heat and set aside.
Bring a large pot of well-salted water to a boil. Cook the linguine al dente according to package instructions. Drain, reserving exactly 1 cup of pasta cooking water. Do not rinse the pasta.
In a bowl, mix 1 cup of parmesan with the eggs and egg yolks using a fork. Set aside.
Add a small amount of pasta to the skillet with the guanciale and toss to release the flavors. Transfer everything to the pot with the remaining pasta, off the heat.
Add the egg and cheese mixture along with about 1/3 cup of the reserved pasta water. Stir vigorously to create a creamy sauce. Season generously with black pepper.
Adjust the texture with additional pasta water if needed, as the sauce thickens quickly. Serve immediately and finish with more parmesan.