Real Recipes From Real Home Cooks ®

linguini carbonara

(1 rating)
Recipe by
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!

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For linguini carbonara

  • 1 pkg
    barilla pasta linguini size noodle
  • 6
  • 2 Tbsp
  • 1/4 c
    chopped parsley
  • 8 oz
    thinly sliced proscuitto
  • 1/4 c
    parmesano reggiano shredded
  • 3 Tbsp
    heavy whipping cream

How To Make linguini carbonara

  • 1
    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.
  • 2
    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.