Linguine alla Carbonara Print Email

1 tablespoon unsalted butter
1 yellow onion, minced
2 garlic cloves, minced
4 ounces prosciutto di parma, diced
1 pound fresh linguine
3 large egg yolks, at room temperature
1/2 cup heavy cream, at room temperature
3/4 cup finely grated Parmigiano-Reggiano, at room temperature
Freshly ground black pepper
Garnish: chopped Fresh parsley, Parmigiano-Reggiano, shredded

Heat butter in a large saute pan over medium heat. Add the onion and pancetta and cook for a couple minutes. Add garlic and cook until the onions are translucent and the pancetta is beginning to crisp, being careful not to burn the garlic. Remove from the heat and set aside.

Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 5 to 7 minutes. Drain pasta in a colander (reserve a decent amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with freshly ground black pepper, to taste. Add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately into individual bowls. Sprinkle with shredded Parmesan and garnish with parsley. - Adapted from Emeril Lagasse. ?Serves 4 to 6

Garlic Bread

French Baguette, or Italian bread
8-10 tablespoons of butter, sliced
Garlic paste
Fresh parsley, chopped
Parmigiano-Reggiano, shredded

Preheat the oven to 350 degrees.
Cut the baguette in half lengthwise. Lay slices of butter on each slice of the bread. Press down gently. Squeeze a thin line of garlic paste down the center of each slice of bread. Sprinkle lightly with Parmesan and Parsley. Press the two slices of bread together and wrap the bread in foil. Bake in oven 10-15 minutes until butter is melted and bread is warm and crispy. Turn bread over once half way through baking to ensure butter melts evenly. Slice bread on an angle and serve.