|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1/4 cup EVOO
|
| |
1 TBSP unsalted butter
|
| |
1 yellow onion, minced
|
| |
4 oz pancetta (or prosciutto) diced
|
| |
1 lb. linguine
|
| |
3 large egg yolks, room temp
|
| |
1/2 cup heavy cream, room temp
|
| |
3/4 cup Parmesan cheese
|
| |
pepper
|
|
|
| |
-----reserved pasta cooking liquid
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
1. Heat oil and butter over medium heat. Add onion and pancetta, and
cook until onions
are translucent and pancetta crisps. Remove and set aside
|
|
|
|
2. Cook pasta, reserve some liquid. Drain pasta, return to pot, and coat
with
pancetta mixture.
|
|
|
|
3.In bowl, whisk egg yolks and cream and add to
pasta with parmesan cheese.Remove from heat and toss until well coated.
|
|
|
|
4. Add salt and pepper to taste. Add reserved pasta liquid if dry.
|
|
|
|
Originally Submitted
3/5/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Linguine Carbonara recipe to your own private DesktopCookbook.
|
