Linguine a la carbonara
4 servings
25 minutes
Linguine a la carbonara is an exquisite version of the classic carbonara pasta that adds subtle nuances to the traditional recipe. The dish originates from Italy, where pasta is the foundation of gastronomic culture. Unlike the classic version, white wine is used here, imparting a light acidity and sophistication to the flavor. Bacon is fried until crispy, filling the dish with a rich smoky aroma, while parmesan adds savory notes. The finishing touch is a yolk carefully placed on top that creates a velvety texture when mixed with the hot pasta. This dish pairs perfectly with dry white wine and is served hot, delighting gourmets with its richness and harmonious flavors. Linguine a la carbonara is a true pleasure for lovers of Italian cuisine.
1
Boil the linguine in salted boiling water until al dente.
- Linguine: 200 g
2
Cut the bacon into small strips or cubes.
- Bacon: 5 piece
3
Fry it until golden-brown.
- Bacon: 5 piece
4
Pepper it.
- Ground black pepper: to taste
5
Chop the garlic finely and add it to the bacon.
- Garlic: 2 cloves
6
Prepare for a minute or two.
7
Pour the white wine.
- Dry white wine: 70 ml
8
Separate the whites from the yolks.
9
Whisk the egg whites with grated cheese, salt, and pepper using a fork.
- Chicken egg: 2 pieces
- Grated Parmesan cheese: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Add the pasta to the bacon along with half a cup of the water it was cooked in.
- Linguine: 200 g
11
Pour in the whipped egg whites, mix everything thoroughly, and turn off the heat.
- Chicken egg: 2 pieces
12
Place the pasta on plates and top with the yolk.
- Chicken egg: 2 pieces
13
Serve the dish hot.
