Linguine alla Carbonara

Linguine is the perfect pasta noodle. Why you ask? Well, it’s not awkwardly wide like fettuccine and not too thin like angel hair. Naturally, anytime I’m making pasta, this is my noodle of choice. I’ve decided to try a new Carbonara recipe for dinner tonight and its led me to an embarrassing confession: I think I like the Americanized super creamy version of this dish than the real deal. Normally, I’d grate some lemon zest into the pasta and add cream. The main difference between this recipe and my standard is that the simplicity of this recipe lacks brightness. Maybe I just really like strong contrasts in my food. This recipe while delicious, could be improved. Stay tuned for the super American Carbonara in the future post.

Recipe adapted by Gourmet Magazine March 2003.

  • 5 ounces of pancetta or bacon
  • 1 pound of linguine
  • 1/4 cup dry white wine
  • 1/2 cup sun dried tomatoes
  • 1 medium onion finely chopped
  • 5 cloves of garlic, minced
  • 3 eggs
  • 1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
  • 3/4 oz Pecorino Romano, finely grated (1/3 cup)
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • chopped basil for garnish (optional)

1. Cut bacon or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add garlic, sundried tomatos,Β  then add wine and boil until reduced by half, 1 to 2 minutes.

2. Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.

3. While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

4. Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

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