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Pasta Carbonara with

12:21 PM, Feb 1, 2013   |    comments
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Meet the two men behind "These Guys Can Cook".  It's a local website and webcast and today they were whipping something up in our kitchen.

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Pasta Carbonara:

9 oz linguine pasta (we use fresh)

4-5 pieces of pancetta

1 garlic clove (chopped)

2 T olive oil

3 eggs (1 per person)

3 counts of milk (approx ¾ cup)

1 ½ cup of shredded parmesan cheese

1 T fresh cracked black pepper

1 t sea salt

1 T fresh basil (chopped)



Begin by chopping the pancetta into small bacon-bit sized pieces and crisping them in a large saucepan with two tablespoons extra virgin olive oil, over medium heat. Stir the pancetta occasionally with a wooden spoon until it is just crispy.  Now turn the heat to low, add your chopped garlic and keeping the pan warm. While the pancetta cooks boil your pasta. Any pasta will work for this, just follow the instructions on the package, however we prefer fresh linguine.

Meanwhile in a large mixing bowl add one egg per person- we are serving three in this case. Now pour a three count of milk into the eggs. This means pouring a steady stream of milk for three seconds, but you can also just measure out approximately ¾ cup if you are more comfortable that way. Next add one cup of shredded parmesan cheese- we always freshly grate ours. Finally season the mixture with one tablespoons fresh cracked pepper and one teaspoon sea salt and combine ingredients thoroughly with a whisk.

At this point your pasta should be cooked to al dente so drain your linguine and immediately add it back to the warm saucepan of pancetta and olive oil, over low heat. Toss the pasta in the olive oil and then add the cheese sauce mixture to the pan. It is very important to keep the pasta and sauce moving around constantly and to keep the heat low. You do not want scrambled eggs. The goal is to let the warm pasta and warm olive oil heat the sauce and melt the cheese. Once the sauce has reached your desired consistency (similar to an alfredo) plate and garnish with chopped basil and extra parmesan cheese. We often serve this dish with our brick chicken for a heartier entrée. ENJOY.


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