Linguini Carbonara — Foster's Supermarket
Linguini Carbonara

by Chef Aaron Molloy

Indulge in the classic Italian simplicity of Linguini Carbonara—a dish that boasts silky strands of pasta enveloped in a rich, creamy sauce of eggs, Parmesan, pancetta, and black pepper. This timeless Roman recipe offers a comforting, flavorful experience that’s both luxurious and straightforward. With each twirl of the fork, savor the velvety texture and savory essence, making Linguini Carbonara an effortless yet sophisticated pasta delight.


  • 400g linguini
  • 100g guanciale or pancetta, lardons c
  • 4 large egg yolks
  • 1/2 Pecorino Romano cheese, finely grated
  • 1/2 cup Vacche Rosa Parmesan
  • Freshly ground black pepper

Step 1: To prepare the sauce, in a bowl, mix the eggs and cheeses until you have thick paste Season generously with black pepper. Set aside.

Step 2: To prepare the meat, cook in a large skillet over medium heat, add the guanciale. Cook until the meat is crispy and golden brown.

Step 3: To prepare the pasta, bring a large pot of salted water to a boil. Don’t use too much water but the starchier the water the better. Add the linguini and cook until al dente, according to package instructions.

Step 4: Combine pasta and meat by reducing the heat to low, then using tongs add the linguini to the skillet with the guanciale or pancetta, tossing to coat the pasta in the fat, let it cook for a few minutes tossing the pasta in the fat, this is one of the secrets to an amazing Carbonara.

Step 5: Remove the skillet from the heat completely and add some pasta water to cool the temperature. Quickly pour the egg and cheese mixture over the pasta, then pour more pasta water on top of the paste. Toss and mix vigorously to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Typically, 3 batches of pasta water to the dish while mixing will suffice.

Step 6: Plate the carbonara and make it snow Parmesan and Romano. Serve immediately.