Linguine Carbonara

Eggs are the key ingredient in this popular Italian dish that’s quick and easy to prepare.

Prep Time:
5 min
Cook Time:
15 min


Nutrition Facts
  • 4 oz (115 g) pancetta, or other un-smoked bacon, diced
  • 3/4 cup (175 mL) heavy (35%) cream
  • 4 eggs
  • 1/2 cup (125 mL) Parmesan cheese, grated, plus more for garnish
  • 1 tsp (5 mL) black pepper, freshly cracked
  • 12 oz (345 g) linguine
  • 1/4 cup (60 mL) flat-leaf parsley, finely chopped


  1. 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.
  2. Meanwhile, whisk together eggs, Parmesan, and black pepper. Set aside.
  3. Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup (125 mL) pasta water. Add linguine to cream mixture.
  4. Pour egg mixture over linguine and stir constantly until well combined, adding a little reserved pasta water if necessary to thin out sauce.
  5. Serve pasta immediately, garnished with a sprinkling of Parmesan and parsley.