Linguine carbonara Recipe

In a large skillet, fry the bacon over medium-high heat, stirring occasionally, until crispy (8-12 minutes). At the same time, boil salted water in a saucepan and cook the pasta according to the instructions on the packaging, until al dente (slightly dense).

In a bowl, beat the egg with the cream and grated Parmesan. Put it on the page. Drain the water from the paste (reserve about 0.5-1 cup of boiling water for later use).

Quickly add the hot paste to the egg mass and mix well to coat with a thick sauce. You can add a portion of the saved water to the pasta broth.

Add the bacon and mix carefully. Season with salt and pepper to taste. Sprinkle with raw parsley. Serve immediately, sprinkle with grated Parmesan on top.