Linguini Carbonara Recipe

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Linguini Carbonara

Linda DeBenedittis


When my Husband and I were based in Northern Italy for three years, this was one of my favorite dishes; so I learned to make it. It has become a Family favorite over the years, especially on my Husbands side of the Family, which he is first generation Italian- American Since his parents immigrated from Southern Italy, they had never even heard of this dish, but came to love it as much as I did!

pinch tips: Perfect Pasta Every Time





20 Min


30 Min


Stove Top


1 pkg
barilla pasta linguini size noodle
2 Tbsp
1/4 c
chopped parsley
8 oz
thinly sliced proscuitto
1/4 c
parmesano reggiano shredded
3 Tbsp
heavy whipping cream

Directions Step-By-Step

Cut the proscuitto into very small pieces.
Beat eggs in a bowl with a fork and add the heavy whipping cream and parsley and lightly mix in with a fork.
Cook Pasta according to package directions until al dente. Drain and place back into the warm pan (but without the heat on the stove turned on). Mix the butter into the pasta until melted and then slowly add the egg and cream and parsley mixture. As you add this mixture, toss the pasta so that the egg mixture starts to cook to the pasta. When finished adding, add the proscuitto and toss allowing the small pieces to also stick to the egg mixture on the noodles. Then add the Parmesan Cheese and toss to allow it to also stick to the noodles.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #Italian