John Myers
Linguine Carbonara
The perfect linguine carbonara recipe with a picture and simple step-by-step instructions.
- 250 g Linguine “pasta”
- 1 piece Eggs size M.
- 40 g Freshly grated Parmesan
- 180 ml Cremfine 7% fat or cream
- 1 pinch Salt for the pasta water
- 1 pinch Black pepper from the mill
- 1 pinch “Italian” seasoning salt
- 100 g Diced Bacon
- Cook the pasta in a large saucepan with water and salt according to the manufacturer’s instructions. Then pour off. Important !! The pasta is waiting for the sauce and not the other way around – important! Sear the bacon in a pan, then let the fat drip off on a paper towel. Whip the cremefine or cream with Parmesan and seasoned salt in a bowl, add the bacon and stir. Pour the sauce over the hot pasta and wait until it sticks to the pasta. Sprinkle with Parmesan and serve hot
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