Light Linguine Carbonara
Indulge in the rich yet guilt-free flavors of Light Linguine Carbonara, a modern twist on the classic Italian favorite. This recipe strikes the perfect balance between indulgence and simplicity, featuring al dente linguine coated in a silky sauce made from eggs, Parmesan cheese, and a touch of pasta water for a creamy texture without heavy cream. Crispy pancetta and aromatic garlic infuse every bite with savory warmth, while freshly ground black pepper adds a subtle kick. With just 10 minutes of prep and 20 minutes of cooking time, this easy carbonara is ideal for busy weeknights or elegant dinners alike. Garnish with chopped parsley for a refreshing finish, and enjoy a comforting pasta dish that's lighter without sacrificing flavor.
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Recipe Information
Ingredients
- 300 grams linguine
- 2 large eggs
- 1 large egg yolk
- 60 grams Parmesan cheese, finely grated
- 1 tablespoon olive oil
- 100 grams pancetta, diced
- 1 clove garlic, minced
- to taste salt
- to taste black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta is cooking, in a medium bowl, whisk together the eggs, egg yolk, and grated Parmesan cheese until smooth. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook for 4–5 minutes, stirring occasionally, until crispy.
Add the minced garlic to the skillet with the pancetta and sauté for 1 minute, being careful not to burn the garlic.
Reduce the heat to low. Add the drained pasta to the skillet and toss to combine with the pancetta and garlic.
Remove the skillet from the heat and slowly pour the egg mixture over the pasta, tossing quickly to coat the linguine evenly. The residual heat will cook the eggs gently, creating a creamy sauce.
If the sauce is too thick, add the reserved pasta water a little at a time, tossing until the desired consistency is reached.
Season with salt and freshly ground black pepper to taste.
Serve immediately, topped with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 2.8 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 803 mg | 62% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
