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serves 6


  • 9 ounces pancetta (smoked pancetta is best)
    1 1/4 to 1 1/2 pounds linguine
    2 ounces butter
    4 cloves garlic, minced
    1 1/2 cups heavy cream, heated
    salt and ground black pepper to taste
    2 egg yolks
    1/2 cup heavy cream
    6 ounces parmesan cheese, grated


  • Cut the pancetta into medium dices.
    Fry in a frying pan until crisp. Drain on paper towels, and set aside.
    Cook the linguine al dente and drain.
    Heat the butter with the garlic and pancetta in a large skillet. Add the 1 1/2 cups hot heavy cream and heat through. Season with salt and pepper to taste.
    Remove from heat. Combine the egg yolks with the 1/2 cup cream and mix well. Add to the skillet.
    Combine the sauce with the linguine. Toss well to cover the pasta. Add Parmesan cheese and serve at once.
Linguine alla carbonara

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