Linguine CarbonaraPRINT SHARE
The key to this dish is well salted pasta water and some elbow grease
- 1 cup PIACERI D'ITALIA Guanciale, chopped into 1 cm cubes
- 2 tbsp EMMA Extra Virgin Olive Oil
- 2 tbsp Freshly cracked black pepper
- 1 package EMMA Linguine Pasta
- 2 cup EMMA Parmigiano Reggiano, finely grated
- 3 Large Eggs
Bring a large pot of salted water to boil, cook the pasta according package instructions.
In the meantime, in a medium sized pan, heat the oil and gently fry the cubed guanciale on medium heat until golden brown, about 6-8 minutes. Scoop them out with a slotted spoon and set aside on a paper towel to drain.
In the remaining oil in the pan, saute the black pepper on medium heat for two minutes to let it bloom. Pour into a bowl large enough to hold the whole package of cooked pasta and set aside to cool down slightly.
Crack the three eggs into the large bowl and whisk until well blended. Whisk in half of the grated cheese to form a paste.
Reserve two cups of starchy water and drain the pasta (when it’s ready). Drizzle a splash of starchy water into the egg and cheese mixture,whisking vigorously. Toss in the pasta and the guanciale mixing constantly with tongs, coating all of the linguine. Loosen with a splash or two of the remaining pasta water, sprinkle in the remaining cheese in batches, keep tossing until the sauce is glossy and the linguine are well coated.
Serve immediately topped with more parmigiano and a few turns of black pepper.