- Prep Time:
- 5 min
- Cook Time:
- 15 min
pancetta, or other un-smoked bacon, diced
heavy (35%) cream
Parmesan cheese, grated, plus more for garnish
black pepper, freshly cracked
flat-leaf parsley, finely chopped
In a large, heavy saucepan over medium heat, cook pancetta until just starting to crisp, about 5 minutes. Add cream and reduce heat to lowest setting. Keep warm.
Meanwhile, whisk together eggs, Parmesan, and black pepper. Set aside.
Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup (125 mL) pasta water. Add linguine to cream mixture.
Pour egg mixture over linguine and stir constantly until well combined, adding a little reserved pasta water if necessary to thin out sauce.
Serve pasta immediately, garnished with a sprinkling of Parmesan and parsley.