Linguine Carbonara with Fried Egg

Credit: American Egg Board
Yield: 4


5 oz. pancetta (Italian bacon)
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb. Linguine pasta
1 cup fresh or frozen peas
3/4 cup Parmigiano-Reggiano, finely grated
1/3 cup Pecorino Romano, finely grated
1/4 cup heavy cream
1 tsp. fresh ground black pepper
1/4 tsp. salt
4 whole eggs
1 Tbsp. olive oil
1 Tbsp. fresh chopped basil

Cut pancetta into 1/3” dice, then cook in a

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