Enjoy the delicious Italian recipe of authentic carbonara linguine.
Course Main Course
Keyword anacardos, calabacín, Carbonara, Carbonara with cream, italian gastronomy, linguine with cream, linguine, linguine with cream, linguini, Pasta
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Cost 15 €
50grpecorino or grated sheep's cheese
100grguanciale, bacon or bacon
2tablespoons cream (optional)
Ground black pepper
Prepare the carbonara sauce
Beat the eggs and add salt and black pepper. If you want a softer sauce, add cream to taste. Then add the grated cheese and stir until you get a consistent and homogeneous cream
Cook the linguine
Place a pan with plenty of water on the fire and add salt. When the water boils, add the linguine and stir several times during the first minutes.
Prepare the meat
Remove the skin from the meat and cut it into 1 cm cubes.
Heat a frying pan and add the meat and a little black pepper. Sauté over medium heat to loosen some of the fat. Stir often until the meat is browned and crisp but juicy. Then turn off the heat.
The union of all the ingredients
When the linguine are ready, drain them and place them in the pan with the meat and dissolved fat. Return to medium heat and add one or two ladles of cooking water. Stir to mix the flavors and reduce the broth. Turn off the heat and let it cool down for 30 seconds.
Pour in the sauce of eggs and cheese while stirring so that the carbonara sauce envelops all the ingredients.
Serve immediately, seasoning each dish with a little cheese and freshly ground black pepper.