Linguine alla Carbonara del Sigre Antonio

August 18, 2017

Carbonara means 'the charcoal man' in old Rome and my father loved to make this at home on his breaks before going back to work. It was a quick and easy way to make pasta before finishing off the second half of the day. Having a lot of taste it is a family favorite. Carbonara is not typically made with onions, however, I like to add the onion to enrich the sweetness of the sauce. On another note, when you see this recipe in American restaurants you may correlate this with a cream o

• 1lb fresh linguine
• 1/2 white onion diced
• 3 egg yolks - (separate the whites and throw away)
• 4 oz of diced pancetta
• 3 oz of pecorino romano
• 3 oz of olive oil
• black pepper to taste

• Begin by bringing a pot of water to a boil for the pasta • In a skillet, add the oil and heat on medium • Add the onion and saute for a couple minutes • Add the pancetta to the skillet and stir • At this point add the linguine to the pot of boiling water - this will need to cook for approximately 4 minutes • Add the black pepper to the skillet and toss • From here take the pasta directly from the pan and add the noodles to the skillet • Take a couple spoonfuls of the pasta water and add to the skillet • Now, add the egg yolks to the skillet and toss ( the yolks will cook in the skillet) • Remove skillet from heat and plate pasta • Garnish with romano

Nutritions

Calories
458

Sodium
499mg
20% DV

Fat
40g
62% DV

Protein
13g
27% DV

Carbs
3g
1% DV

Fiber
1g
5% DV