The City Magazine Since 1975

Linguine Carbonara

Using linginue istead of spaghetti and finishing the dish with red pepper flakes, Chef Bacon dials up carbonara
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4 oz. smoked bacon, diced

1 lb. dried linguine 

Yolks from 6 large eggs

1/3 cup heavy whipping cream 

1 cup grated Parmigiano-Reggiano cheese

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 cup chopped flat-leaf parsley

2 tsp. red pepper flakes



Fill a serving bowl with hot water. Set aside. Fry the bacon in a large skillet over medium heat until it is on the edge of crispness, but not completely hard. Transfer the bacon to paper towels and reserve the drippings. Cook the linguine according to the package directions. Meanwhile, place the yolks in a small bowl and lightly whisk them. Heat the cream in a saucepan over low heat. Slowly whisk the hot cream into the whisked egg yolks. Whisk two tablespoons of the reserved bacon drippings into the egg mixture. Return the mixture to the saucepan and cook over low heat until thick enough to coat the back of a spoon, one to two minutes. Drain the serving bowl and pour in the egg mixture. Add the drained pasta and cheese to the egg mixture and toss to combine. Add the salt, pepper, parsley, red pepper flakes, and bacon, then toss to combine and serve.