Homemade Carbonara Linguine Recipe: Step-by-Step Instructions for a Silky, Flavorful Sauce

Simple ingredients and a quick sauce make this carbonara linguine a dependable dinner for four.

Ingredients

• 400 g linguine
• salt, for the pasta water
• 150 g pancetta or bacon, diced
• 3 eggs plus 1 yolk
• 60 g grated Pecorino or Parmesan
• plenty of black pepper

Instructions

1. Boil the linguine in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Crisp the pancetta in a dry pan over medium heat.
3. Whisk the eggs, cheese, and pepper together.
4. Off the heat, toss the hot pasta with the pancetta, then stir in the egg mixture with a splash of pasta water until creamy.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Save a cup of pasta water. The starch helps the sauce cling.
• Pull the pasta a minute early if you plan to finish it in the sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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