Bring salted water to a boil and cook linguine according to package instructions.
Reserve about 330 ml of pasta water before draining the linguine.
Classic Linguine Carbonara
Mild
Medium
30 min
Spiciness
Mild
Difficulty
Medium
Time
30 min
Preparation
10 min
Cooking
20 min
62 Views
Translated
A rich, creamy pasta made with eggs, aged cheeses, and crispy guanciale—no cream, just technique.
Mild
Medium
30 min
Spiciness
Mild
Difficulty
Medium
Time
30 min
Preparation
10 min
Cooking
20 min
Allergens
8,143KCAL
8 Portions · 3,730 g
Protein
344 g
Carbohydrates
690 g
Fat
437 g
Fiber
34 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
g
- Linguine
1 kilogram
- Guanciale
500 grams
- Eggs
7
- Pecorino
200 grams
- Parmigiano Reggiano
300 grams
- Pasta water
330 milliliters
- Salt
1
- Black Pepper
1
In a bowl, whisk eggs with grated pecorino and Parmigiano. Add a generous amount of black pepper.
Place guanciale in a pan over low heat. Cook slowly until fat renders and edges turn crispy.
No additional oil is needed, as the guanciale releases a lot of oil.
Add drained pasta to the pan with guanciale and toss to coat in the rendered fat.
Remove the pan from heat and let it cool slightly. Then, add the egg and cheese mixture, stirring quickly to combine.
Gradually add reserved pasta water while mixing until the sauce becomes smooth and creamy.
Finish with extra grated Parmigiano and freshly ground black pepper.
Mild
Medium
30 min
Spiciness
Mild
Difficulty
Medium
Time
30 min
Preparation
10 min
Cooking
20 min
Allergens
8,143KCAL
8 Portions · 3,730 g
Protein
344 g
Carbohydrates
690 g
Fat
437 g
Fiber
34 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
g
- Linguine
1 kilogram
- Guanciale
500 grams
- Eggs
7
- Pecorino
200 grams
- Parmigiano Reggiano
300 grams
- Pasta water
330 milliliters
- Salt
1
- Black Pepper
1
1 Recipe Reviews
Marcel Aichberger
If you dont use the salty pasta water its perfect
10/10
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