Classic Carbonara Pasta
I love this quick and easy recipe I developed for the New Brunswick Egg Marketing Board a few years back and been making it ever since.
If you love eggs this is a classic dish that is often forgotten by many but is well worth the efforts, It’s also a great one to impress guests or loved ones!
1 tbsp. olive oil
2 cloves garlic, sliced
4 oz pancetta, cut into small cubes or 6 slices of bacon
1 package linguini (approx. 500 g)
8 cups water
2 tsp. salt
½ cup Parmesan cheese, finely grated
½ cup 35% cream
2 tbsp. fresh chives, finely chopped for garnish
Salt and pepper to taste
Add water to a large pot and once boiling, add the salt and linguini. Stir to loosen the strands, and cook until a la dente.
In a saucepan, add the olive oil, garlic and pancetta and cook about 4-5 minutes until the pancetta is getting crispy and then drain onto a paper towel. In a bowl, whisk together the cheese, eggs and cream and set aside.
Once cooked, drain the pasta, and put it back into the saucepan. Do not return to heat. Working quickly, add the egg mixture to the hot pasta stirring to let the eggs cook through and the cheese to melt. Add the pancetta; season with salt and pepper and toss all to combine.
Serve immediately into 4 bowls and sprinkle with fresh chives.