Linguine Carbonara


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 pound sliced bacon, cut crosswise into thin strips
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/2 teaspoon fresh-ground black pepper
  • 2 eggs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt (optional)
  • 3/4 pound linguine
  • 2 tablespoons chopped fresh parsley


  1. In a small stainless-steel frying pan, heat the oil and butter over moderate heat.
  2. Add the bacon and cook until brown but not crisp, about 4 minutes.
  3. Add the garlic, wine, and pepper.
  4. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes.
  5. Remove from the heat.
  6. In a large bowl, whisk together the eggs, cheese, and salt.
  7. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
  8. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly.
  9. Pour the bacon mixture over the linguine.
  10. Add the parsley and toss just until mixed.
  11. Serve immediately with additional Parmesan.

From Food & Wine.