Linguini Carbonara with Bacon and Egg Yolk

Linguini Carbonara with Bacon and Egg Yolk Recipe for 4 People

Ingredients:

- 12 ounces (340g) linguini

- 6 ounces (170g) bacon, pancetta, or guanciale, diced

- 1 onion, thinly sliced

- 3 cloves garlic, minced

- 2 egg yolks

- 1 cup grated Pecorino Romano or Parmesan cheese

- 1 cup fresh or frozen peas

- Salt and black pepper, to taste

- Fresh parsley, for garnish

Preparation Time:

- Approximately 10 minutes

- Cooking time: 15-20 minutes

Instructions:

1. Begin by bringing a large pot of salted water to a boil. Cook the linguini according to the package instructions until it's al dente. Reserve about 1/2 cup of pasta cooking water, then drain the linguini.

2. While the pasta is cooking, in a separate pan, sauté the sliced onion over medium heat until it caramelises, becoming sweet and golden. Remove the caramelised onions and set them aside.

3. In the same pan, add the diced bacon and cook it until it's crispy. Remove the bacon and drain it on paper towels.

4. Using the same pan (with some of the bacon fat), sauté the minced garlic until it's aromatic, about a minute.

5. In a bowl, whisk together the egg yolks and grated Pecorino Romano or Parmesan cheese. Season with black pepper.

6. In a separate pan, blanch the peas in boiling water for a few minutes until they're tender. Drain and set them aside.

7. Add the cooked linguini to the pan with the garlic and toss to combine.

8. Remove the pan from heat, and quickly stir in the egg yolk and cheese mixture. Toss vigorously to create a creamy sauce. If it seems too thick, add some of the reserved pasta cooking water.

9. Gently fold in the caramelised onions and crispy bacon. Check the seasoning, adding salt or more black pepper as needed.

10. Serve the Linguini Carbonara with Onion, Garlic, Peas, Bacon, and Egg Yolk in bowls, garnished with fresh parsley and an extra sprinkle of Pecorino or Parmesan cheese.

Suggested Side Dishes:

- A simple mixed green salad with a lemony vinaigrette

- A glass of Italian white wine, like a Pinot Grigio or Chardonnay

- A crusty baguette with olive oil and balsamic vinegar for dipping

Equipment Needed:

- Large pot for boiling pasta

- A large skillet or pan for sautéing onions, garlic, and bacon

- A bowl for whisking the egg yolk and cheese mixture

Commonly Made Mistakes and Points of Care:

1. Caramelising Onions: Take the time to truly caramelise the onions; they should be sweet and golden.

2. Blanching Peas: Don't overcook the peas; they should be tender but still vibrant.

3. Consistency: Adjust the sauce consistency with the reserved pasta cooking water.

4. Seasoning: Taste the dish and adjust the seasoning with salt and black pepper according to your preference.

5. Serving: Serve immediately to enjoy the creaminess of the sauce.

Linguini Carbonara with Onion, Garlic, Peas, Bacon, and Egg Yolk is a captivating journey, a tribute to tradition with a contemporary twist. Savour the sweet caramelised onions, the richness of cheese, the smokiness of bacon, and the creamy embrace of egg yolk in every forkful. Buon appetito!