Carbonara Linguine

Carbonara linguine represent a simple and not very elaborate first course. The recipe lard makes the dish more tasty and a crunchy. Carbonara is an Italian staple born in the city of Rome. The recipe also works well with other pasta types shapes such as tagliatelle, tagliolini or fettuccine.

Carbonara Linguine Ingredients

• 320 gr of linguine
• 6 slices of bacon, chopped and without rind
• 3 eggs
• 2.5 dl of fresh cream
• 50 gr of grated Parmesan cheese

Procedure

Boil the linguine al dente in plenty of boiling salted water. Meanwhile, fry the fat-free pancetta – in a pan over medium heat for 3 minutes – until crisp and set aside. In a medium-sized bowl, on the other hand, beat the eggs with the cream and Parmesan. Drain the pasta and pour it into the pan with the bacon, add the eggs and cook for a couple of minutes over a very low flame, to thicken the sauce, and serve hot.

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