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Recipes & Entertaining / Linguine alla Carbonara  

Linguine alla Carbonara

6 April 2011
Author: Jené Steyn
A quick and easy pasta dish, very few ingredients required, but a delicious classic!
  • Serves 4
  • 250g packet dry-smoked streaky bacon, diced

    salt and freshly ground black pepper

    500g packet Campagna linguine or spaghetti pasta

    4 large egg yolks

    250ml cream

    100g freshly grated parmesan cheese

    zest of 1 lemon

    small handful of fresh italian parsely, finely chopped

    extra virgin olive oil

     

     

    - Bring a large pot of salted water to the boil

    - In another large saucepan, heat a little olive oil on a medium to high heat and add the  bacon

    - Cook the bacon, till just turning golden

    - In the meantime, cook the pasta according to packet instructions

    - Whilst waiting for the pasta, whisk the egg yolks, cream, lemon zest and half of the parmesan together and season with salt and pepper

    - Drain the pasta in a colander and reserve a little of the pasta water

    - Add the pasta immediately to the cream mixture along with the bacon and mix together well

    - If the pasta looks a little dry, add a bit of the pasta water to loosen it up.

    - Serve straight away sprinkled with the rest of the parmesan and parsley



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