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Linguine Carbonara

15 mins
4 servings

This popular Italian dish is quick and easy to make with eggs.


  • 4 oz (115g) pancetta or unsmoked bacon diced
  • 3/4 cup (175 mL) heavy (35%) cream
  • 4 eggs
  • 1/2 cup (125mL) Parmesan cheese grated plus additional garnish
  • 1 tsp (5mL) freshly cracked black pepper
  • 12 oz (345 g) linguine
  • Flat-leaf parsley finely chopped to 1/4 cup (60mL).


  • Cook pancetta for 5 minutes in a heavy saucepan on medium heat. Reduce heat to the lowest setting and add cream. Keep warm.
  • In the meantime, combine eggs, Parmesan and black pepper. Set aside.
  • Cook the linguine according with the package instructions until it is al dente. Drain and reserve 1/2 cup (125mL) of pasta water. Mix the linguine with the cream mixture.
  • Stir egg mixture into linguine. If necessary, add a little pasta water to thin the sauce.
  • Garnish the pasta with Parmesan cheese and parsley immediately.