Main Dishes

Linguine alla Carbonara del Sigre Antonio

2

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

4
• 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