In this take on traditional carbonara, bacon replaces the usual pancetta (which would also work) and linguine is used instead of more typical spaghetti. Here the eggs are also mixed with cream (not found in the classic) for extra richness, and this mixture is simmered with the pasta until the eggs are beginning to cook. Season generously with pepper and a bit of salt, to taste, and serve at once.
- 100 grams bacon slices
- 250 grams linguine
- 2 eggs
- 150 milliliters cream
- 25 grams parmesan cheese (grated)
- ground black pepper
- Fry the bacon in a non-stick skillet without any fat, until it's crispy.
- Drain on paper towels.
- In a pan, cook the pasta in boiling water seasoned with salt.
- Drain, rinse in cold water, drain again and put back in the pan.
- In a bowl, whisk the eggs with the cream and cheese, then add the bacon.
- Pour this mixture into the pasta, mixing well.
- Turn on low heat, and simmer enough to cook the eggs.
- Season with salt and pepper, to taste.
- Serve hot.