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Linguine carbonara, un classique facile à cuisiner

Linguine carbonara, an easy-to-cook classic

Recipe for 2 people

- 350g of linguine (Or other long pasta )
- 125g of guanciale in small strips or pancetta in cubes
- 200g pecorino cheese grated
- 6 egg yolks
- 2 tablespoons of extra virgin olive oil
- Salt and pepper from the mill

1. Cook the pasta al dente according to package directions.
2. Meanwhile, brown the guanciale or pancetta in a pan with olive oil until golden and crispy.
3. In a bowl, mix the eggs, grated cheese, salt and pepper.
4. Once the pasta is cooked, drain it (reserving a little cooking water) and pour it into a large bowl.
5. Add the egg and cheese mixture to the hot pasta, stirring quickly so the heat from the pasta cooks the eggs and creates a creamy sauce. Add a little cooking water if necessary to make the mixture smooth and rich.
6. Add the guanciale or crispy pancetta and mix gently.
7. Serve immediately, adding a little more grated cheese and ground pepper if desired.

Buon appetito!