Easy way to make Linguine Carbonara in just 15 minutes

A simple take on the traditional spaghetti carbonara recipe is linguine carbonara. Everyone like this extremely creamy pasta, which is made with tender linguine noodles, ham, and peas.

This mouthwatering supper is ideal for a hectic weeknight! You can prepare a home-cooked lunch in under 30 minutes if you include a tossed green salad and some garlic bread.

The Simple Carbonara Sauce

If you’ve never tasted carbonara, it’s a rich, creamy pasta dish that is quite simple to create.

Usually, pancetta or other Italian-style bacon is used in spaghetti carbonara, but my kids like it with sliced ham. Additionally, it’s the ideal way to use up leftover ham!

The nicest thing about this delectable creamy dish is that it comes together quickly—from start to finish, it takes less than 20 minutes.

The heat from the pasta will cook the sauce into a rich, creamy base without the need for additional cooking. I cook fresh linguine for three to four minutes from the store’s refrigerator case. How effortless!

Linguine Carbonara Recipe Advice

Sauce:

• Before you begin this recipe, have your sauce ready. To cook the egg mixture, the pasta must be heated.
• Avoid overcooking the sauce to avoid getting scrambled eggs.

Meat:

• In a classic carbonara, pancetta or guanciale are used (pork jowl). A fantastic alternative is bacon.
• Use cooked chicken breasts that were left over if you want to increase the protein.

Camembert cheese

• Best when freshly grated (I use my magic bullet to grate cheese).
• Avoid using pre-shredded parmesan since the starches added to prevent sticking also prevent the cheese from melting easily.
• In this recipe, grated parmesan cheese powder may be used.

For a delicious lunch, pair this simple carbonara with your favorite quick Italian salad and some crusty bread spread with homemade garlic butter.

Reheat in the same manner as before, adding a little milk or cream if necessary to maintain a creamy consistency.

Carbonara linguine

Rich and creamy pasta known as linguine carbonara is cooked with a no-cook sauce. A family favorite is made with ham and peas in this straightforward rendition.

Ingredients for Linguine Carbonara

• 1 pound fresh linguine
• 1 tablespoon olive oil
• ¼ cup onion finely diced
• 1 clove garlic
• 2 cups ham diced
• ½ cup dry white wine
• 1 cup frozen peas
• 1 cup parmesan cheese grated
• 3 egg yolks
• 1 egg
• 1 tablespoon fresh parsley chopped
• pepper to taste

Instructions for Linguine Carbonara

1. Ham, garlic, and onions are cooked in heated olive oil over medium heat until the onion is transparent. Wine should be added and reduced until nearly evaporated.
2. Parmesan cheese, egg yolks, and eggs are combined. Place aside.
3. In a large saucepan of salted water, cook the pasta and peas together just until the pasta is al dente. Make sure to save 1 1/2 cups of the cooking liquid before draining the pasta.
4. Toss the spaghetti immediately away with the ham and egg mixture (you must do this right away to ensure the hot pasta cooks the egg). To get the appropriate consistency, gradually add the conserved cooking liquid (I typically use around 3/4 cup). Add the parsley and then serve.

Nutrition information

Calories: 729 | Carbohydrates: 94g | Protein: 40g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 235mg | Sodium: 1177mg | Potassium: 430mg | Fiber: 6g | Sugar: 7g | Vitamin A: 810IU | Vitamin C: 16.8mg | Calcium: 355mg | Iron: 3.3mg