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Linguine alla Carbonara and Garlic Bread

March 28, 2009

Linguine alla Carbonara is a perfect comfort food.   Paired with homemade garlic bread and a nice bottle of Italian red wine, it makes for a great evening in.  It is a quick and tasty meal that is amazingly easy and inexpensive to make!


The garlic bread is so crunchy and buttery.  Yum!  

Garlic Bread

Granted you can’t worry about counting calories with this meal, but everyone has those days where you just don’t feel like counting at all.  You just want to sit down to something totally and completely satisfying.

Carbonara Close up

Here is the linguine recipe and the garlic bread follows below.

Linguine alla Carbonara 

Adapted from Emeril Lagasse
Serves 4 to 6


1 tablespoon unsalted butter
1 yellow onion, minced 
2 garlic cloves, minced
4 ounces prosciutto, diced
1 pound fresh linguine
3 large egg yolks, at room temperature
1/2 cup heavy cream, at room temperature
3/4 cup finely grated Parmigiano-Reggiano, at room temperature 
Freshly ground black pepper
Fresh parsley, chopped for garnish
Parmigiano-Reggiano, shredded 


Heat butter in a large saute pan over medium heat. Add the onion and pancetta and cook for a couple minutes.  Add garlic and cook until the onions are translucent and the pancetta is beginning to crisp, being careful not to burn the garlic. Remove from the heat and set aside.

Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 5 to 7 minutes. Drain pasta in a colander (reserve a decent amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with freshly ground black pepper, to taste.  Add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry.  Serve immediately into individual bowls.  Sprinkle with shredded Parmesan and garnish with parsley.  

Garlic Bread


French Baguette (or Italian bread, we like the crunchiness of the baguette)
8-10 tablespoons of butter, sliced
Garlic paste
Fresh parsley, chopped
Parmigiano-Reggiano, shredded


Preheat the oven to 350 degrees.

Cut the baguette in half lengthwise.  Lay slices of butter on each slice of the bread.  Press down gently.  Squeeze a thin line of garlic paste down the center of each slice of bread.  Sprinkle lightly with Parmesan and Parsley.  Press the two slices of bread together and wrap the bread in foil.  Bake in oven 10-15 minutes until butter is melted and bread is warm and crispy. Turn bread over once half way through baking to ensure butter melts evenly.   Slice bread on an angle and serve.

One Comment leave one →
  1. Christine Schildknecht permalink
    May 10, 2009 12:27 pm

    I made this recipe last night. It was everything you said; easy to make and delicious! I’ll make it again.

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