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Jan K. Overweel
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Linguine Carbonara

Prep: 5 min Cook: 15 min
4 Servings
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The key to this dish is well salted pasta water and some elbow grease

Directions

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.

 

 

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.