Authentic Italian Linguine Carbonara
Authentic Italian Linguine Carbonara recipe
Yield
8 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
pasta, linguine
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 4 | large |
eggs
well beaten |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
salt
|
|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
pasta, linguine
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 4 | large |
eggs
well beaten |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
In a 6 quart saucepan, bring 4 quarts of water to a boil.
Add linguine, and return to a boil.
Cook linguine 8 to 10 minutes or until done to your taste.
When linguine is drained and set aside prepare sauce.
Place butter and parmesan cheese in a large skillet.
Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese.
Reduce heat to low; add drained linguine.
Toss to coat with butter and cheese mixture.
Add eggs all at once and toss with wooden spoons until eggs are just cooked.
Immediately remove from skillet.
Transfer linguine to a warmed platter and sprinkle with parsley.
