Time to prepare:5 min
Time to cook:15 min
Eggs are the key ingredient in this popular Italian dish that’s quick and easy to prepare.
4 oz (115 g)pancetta, or other un-smoked bacon, diced
3/4 cup (175 mL)heavy (35%) cream
1/2 cup (125 mL)Parmesan cheese, grated, plus more for garnish
1 tsp (5 mL)black pepper, freshly cracked
12 oz (345 g)linguine
1/4 cup (60 mL)flat-leaf parsley, finely chopped
STEP 1 In a large, heavy saucepan over medium heat, cook pancetta until just starting to crisp, about 5 minutes. Add cream and reduce heat to lowest setting. Keep warm.
STEP 2 Meanwhile, whisk together eggs, Parmesan, and black pepper. Set aside.
STEP 3 Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup (125 mL) pasta water. Add linguine to cream mixture.
STEP 4 Pour egg mixture over linguine and stir constantly until well combined, adding a little reserved pasta water if necessary to thin out sauce.
STEP 5 Serve pasta immediately, garnished with a sprinkling of Parmesan and parsley.