- 1 pound dry linguini
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta cubed or sliced into small strips
- 1 shallot finely chopped
- 2 garlic cloves, finely chopped
- 2 large eggs beaten well
- ½ cup cream (optional)
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- ¼ cup chopped flat-leaf parsley
Prepare the sauce before cooking the pasta. It is very important that the pasta is hot to cook the raw eggs.
Heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté 3-5 minutes, until crisp. Toss the shallot and garlic into the fat and sauté for a 1 minute to soften.
Bring a large pot of salted water to a boil, add the linguini and cook for 10 minutes or until tender yet firm. Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce.
Add the hot, drained spaghetti to the pancetta mixture and toss to coat the pasta. Mix the eggs and Parmesan together, stirring well to prevent lumps. Remove the pan from the heat and pour the egg and cheese mixture onto the pasta, tossing quickly until the eggs thicken.Thin out the sauce with a bit of the reserved pasta water or add the optional cream. Season the Carbonara with freshly ground black pepper and salt. Mound the Carbonara into serving bowls and garnish with chopped parsley. Top with more cheese while serving.