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Linguine Carbonara
Yield: 4 servings
1 tablespoon Salt
1 tablespoon Oil
1 lb Dried or fresh linguine
1/2 cup Butter
1/2 cup Grated Parmesan cheese
4 large Eggs, well beaten
1 tablespoon Chopped fresh parsley
In a 6 qt saucepan, bring 4 quarts of water to a boil. Add linguine, and return to a boil. Cook linguine 8-10 min. or until done to your taste. When linguine is drained and set aside prepare sauce. Place butter and Parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese. Reduce heat to low; add drained linguine. Toss to coat with butter and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
