- 2 tbsp Olive oil
- 4 oz pancetta or very lean bacon, sliced into 2 x 1/4-inch strips
- 3 oz prosciutto, sliced
- into 2 x 1/2-inch strips
- 1 cup thinly sliced scallions
- 3 large egg yolks
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper
- 1 lb linguine
- 1 tbsp unsalted butter
- 2 tbsp minced parsley leaves (to garnish)
Linguine alla Carbonara
There are many different ways of preparing this classic Italian recipe. My version includes the addition of prosciutto and scallions. Mangiare!
1 – In a large skillet, heat the olive oil over medium heat. Add pancetta or bacon and saute, stirring constantly, until lightly golden and slightly crispy. Add the prosciutto and continue to saute until softened, about 1 minute. With a slotted spoon, transfer the mixture to a paper towel to drain.
2 – Pour off all but about 2 tbsp of the pan drippings. Add scallions and saute, stirring constantly, over medium heat until tender-crisp, for about 2 minutes. As the scallions are cooking, scrape the bottom of pan with wooden spoon to loosen any fragments. Return the pancetta or bacon and prosciutto to the pan, mix well and set aside.
3 – In a small bowl, using a wire whisk, beat the egg yolks and heavy cream. Add Parmesan cheese and black pepper; whisk again until smooth.
4 – Cook the pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Toss half of the bacon-scallion mixture with pasta. Immediately toss with the egg-cheese mixture. Spoon the remaining bacon-scallion mixture on top and garnish with the minced parsley. Serve with additional freshly grated Parmesan cheese.
Serves 4 to 6