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Linguine Carbonara

By August 23, 2014 ,

One of my favourite dishes to cook is Carbonara, which of course includes another favourite ingredient bacon, which I like to cure and smoke myself Traditionally you would use Guanciale which is cured pig cheek
It requires very little in the way of preparation and cooking and is a household favourite chez Kitchen Exile. One of the few dishes that gets a resounding yes if I say I'm cooking it (the other is porcini risotto). 

2 eggs beaten
70g freshly grated parmesan or pecorino
100g pancetta/guanciale or smoked bacon lardons
Salt and pepper to taste
180g dried linguine

Fry off the bacon on a medium heat for 10 minutes
Place to one side on a plate
Cook the pasta until al dente and drain
Place the pasta back in the pan on a very low heat and add the bacon, parmesan and eggs
Stir until the pasta is well coated for 2 minutes
Turn off the heat and season

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