Fifth Season: Linguine alla Carbonara

Sometimes, all you really need in life is a plate of homemade pasta. Linguine alla carbonara holds a special place in our hearts as it originated in Rome, one of our favorite cities on the planet (and did we mention, it's delicious??). 


1/2 pound linguine
4 ounces pancetta, chopped
1/2 large yellow onion, chopped
4 garlic cloves, grated
1/2 cup white wine 
1/2 cup chicken broth
1/2 cup grated parmesan cheese
2 eggs
3 tablespoons chopped parsley 
Salt & fresh cracked black pepper to taste 

Cook linguine in large pot of salted boiling water.

In a skillet, brown pancetta over medium-high heat, then remove with slotted spoon to paper towel to drain. In same skillet, sauté onion for 3-5 minutes on medium-high heat, then add garlic and cook for 1 minute longer. Add pancetta back to the skillet, along with wine and broth. 

Meanwhile, whisk eggs, parmesan, and parsley in a bowl. As soon as the linguine is cooked, toss into the bowl with egg mixture until fully coated. Then, combine pasta with pancetta mixture, adding salt and fresh cracked pepper to taste. Garnish with parsley and parmesan.