Linguine with Bacon and Eggs – Linguine Alla Carbonara

5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people


To fry:

  • 300 g Water
  • 6 g Chicken broth, Kraft bouillon
  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 Hot peppers, red, long, mild
  • 1 smaller Chilli, green, fresh or frozen
  • 50 g Bacon, mixed, smoked, diced
  • 2 tbsp Olive oil

Remaining vegetables:

  • 10 Sugar snap peas, green, fresh
  • 25 g Carrots, stringed, fresh or frozen
  • 2 medium sized Tomatoes, red, fully ripe

For seasoning:

  • 2 Pinches Pepper, black, fresh from the mill
  • 40 g Pecorino, coarsely grated, alternatively mountain cheese
  • Salt or chicken broth, Kraft bouillon

For the sauce:

  • 2 Eggs, size M
  • 2 tbsp Cream
  • 2 tbsp Pasta water, from cooking
  • 1 pinch Chicken broth, Kraft bouillon
  • 1 tsp Lemon juice

To garnish:

  • 40 g Pecorino, coarsely grated, alternatively mountain cheese
  • Flowers and leaves


  • Bring the water to a boil and dissolve the chicken broth in it. Add the linguine and cook al dente according to the instructions on the package. Strain the pasta and keep the broth.
  • Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
  • Wash the sugar snap peas, cap at both ends, pulling off the threads on both sides. Cut the pods across into pieces approx. 5 mm wide. Wash a piece of carrot, cap the lower end and peel it completely. Use a julienne slicer to cut the carrot into silk threads. Have the required amount ready. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Cut the quarters into cubes of approx. 5 mm.
  • For the sauce, break open the eggs and whisk with the remaining ingredients until homogeneous and keep them ready.
  • Fry the diced bacon in olive oil until it gets some color and smells. Add the remaining ingredients "To fry" and fry for 1 minute. Then add the vegetables and pasta and fry for 2 minutes. Remove from heat, season with the appropriate ingredients and season to taste.
  • Measure the temperature. As soon as it comes below 60 degrees C, pour the sauce over the pasta and serve immediately with the remaining pecorino in the extra bowl as a pan dish.


  • When serving in individual serving plates, garnish them and sprinkle the pecorino over the linguine before serving.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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