Classic Linguine Carbonara

Name: Classic Linguine Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 kilogram Linguine; 500 grams Guanciale; 7 Eggs; 200 grams Pecorino; 300 grams Parmigiano Reggiano; 330 milliliters Pasta water; 1 Salt; 1 Black Pepper

10.0/101 rating·30 min·75 Views

Flora Petrova

354 Recipes

A rich, creamy pasta made with eggs, aged cheeses, and crispy guanciale—no cream, just technique.

Allergens

9,635kcal

8 Portions · 3,750 g

Protein

353 g

Carbohydrates

690 g

Fat

599 g

Fiber

34 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

8

g

Linguine1 kilogram
Guanciale500 grams
Eggs7
Pecorino200 grams
Parmigiano Reggiano300 grams
Pasta water330 milliliters
Salt1
Black Pepper1

Cook pasta

1
Bring salted water to a boil and cook linguine according to package instructions.
2
Reserve about 330 ml of pasta water before draining the linguine.

Prepare sauce base

3
In a bowl, whisk eggs with grated pecorino and Parmigiano. Add a generous amount of black pepper.

Cook guanciale

4
Place guanciale in a pan over low heat. Cook slowly until fat renders and edges turn crispy.
5
No additional oil is needed, as the guanciale releases a lot of oil.