Pasta alla Carbonara

Eduardo's Pasta Co. · Recipe

Linguine alla Carbonara

Carbonara has four ingredients and one rule: take the pan off the heat before the eggs go in. The heat of the pasta cooks the yolks into a sauce. A burner scrambles them.

Our linguine is made with egg, so the pasta and the sauce share the same richness. It is square-cut, which gives it a firmer bite than round spaghetti.

Ingredients

• 12 oz. (340 g) Eduardo's Linguine
• 5 oz. (140 g) guanciale, pancetta or thick-cut bacon, cut into strips
• 4 egg yolks
• 5 oz. (140 g) Pecorino Romano and Parmigiano Reggiano, finely grated (half of each works well)
• Kosher salt
• Freshly ground black pepper

Method

1. Mix the eggsWhisk the yolks in a bowl with most of the cheese, a pinch of salt and plenty of pepper. Save a little cheese for serving.
2. Cook the porkCook the guanciale in a large skillet over medium heat until the fat has rendered and the edges are crisp. Turn off the heat and leave the fat in the pan.
3. Cook the pastaMeanwhile, cook the linguine in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
4. Toss off the heatAdd the hot pasta to the skillet and toss in the fat. Make sure the burner is off. Pour in the egg mixture with a splash of pasta water and toss quickly until it turns into a glossy sauce. Add more pasta water a little at a time if it looks thick.
5. ServeServe right away with the remaining cheese and more pepper.