Quick simple delicious Carbonara, an Italian classic using homemade Linguine, Linguine is a type of pasta that originates from the Northern regions of Italy and is traditionally served with seafood or pesto. Flatter and wider than spaghetti noodles, it’s also the only pasta cutter I own.
100gm Pancetta or other cured bacon
3 Garlic cloves, thinly sliced
100gm Parmesan Cheese
Butter and olive oil for frying
Sea salt and Black pepper.
I will put my Linguine recipe on a separate post.
Make Linguine, or open a packet.
Add the cooked pasta to the Pancetta, retain the water.
Add parsley to pasta/Pancetta
Break the eggs into a bowl, add cheese then off the heat, add the pasta/pancetta mix to the eggs and mix together this will cook the egg. Once combined use the retained water to thin out the consistency of the dish to make a sauce, adjust seasoning, Serve.