WHAT’S FOR DINNER?
Linguine Carbonara
Array/5
COOK TIME
20 min
TOTAL TIME
25 min
SERVINGS
6-8 servings
Linguine Carbonara is a buttery, savory pasta tossed with bacon, ham, peas, and mushrooms that’s all finished with parmesan and a silky egg finish. This simple Italian pasta dish has been a favorite in my family for years, and it never disappoints!
This pasta dish is more than just a bowl of noodles to me. It’s childhood memories and family dinners all wrapped into one. My mom got the recipe from her close friend, who got it from her legit Italian family, and it’s been passed around ever since. I’ve shared it with so many friends over the years, and it’s the kind of meal that always gets a text or photo when someone makes it. We oooh and ahhh. It’s sooooo good. And so simple!
While it’s not a traditional carbonara, this recipe hits a lot of the same textures and flavors. Classic carbonara is usually made with eggs, parmesan, and pancetta, stirred into hot pasta to create a silky, rich texture without using cream. This version adds a few twists with ham, peas, and a splash of broth to bring it all together, making it a little heartier and perfect for a quick weeknight dinner.
The sauce here is what makes the magic, It’s not quite creamy and not quite brothy, but somewhere right in the middle. The butter melts into the pasta, the broth gives it body, and the eggs bring that velvety finish that coats everything. Then you’ve got bacon, ham, mushrooms, peas, and of course, a big handful of parmesan. It all comes together fast and feels like something special without being complicated.
Ingredients You’ll Need
Linguine – This long, flat, pasta holds onto the buttery sauce perfectly. You can swap in spaghetti or fettuccine if that’s what you have on hand.
Bacon – Adds smoky, salty flavor and cooks down into crispy bits that give the whole dish a savory taste. And, don’t skip the bacon grease, it’s liquid gold for sautéing the onions.
Onions – They soften in the bacon drippings and add a sweet, mellow base that brings balance to all the rich flavors.
Ham -I usually dice up leftover deli ham or use a thick-cut slice from the butcher to add a bit more smoky, salty flavor.
Frozen Peas – A pop of color and a little sweetness to cut through the saltiness. Just let them thaw before tossing them in so they don’t water things down.
Mushrooms – Earthy and tender, they add great texture and soak up all that flavor from the pan. Any variety works, but white button or baby bellas are easiest.
Butter – This is the rich base of the sauce and helps everything come together. I melt it ahead of time so it’s ready to go when the pasta hits the pan.
Chicken Broth – Adds moisture and depth to the sauce without making it heavy. Just a splash helps create that perfect not-creamy, not-brothy balance.
Eggs – Beaten and stirred in off the heat, they give the sauce a silky, glossy finish. It’s the trick to getting that carbonara texture without curdling.
Parmesan Cheese – Salty, nutty, and totally essential. I like to grate mine fresh so it melts in smooth and coats every strand of pasta.
Step By Step Instructions
Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
Cook the bacon: In a large skillet or sauté pan over medium heat, cook the bacon until it’s crispy and browned. Remove the bacon from the pan, place it on a paper towel-lined plate, and once cooled slightly, chop into bite-sized pieces. Leave the bacon drippings in the pan.
Sauté the onions: Add the diced onions to the pan with the bacon drippings. Sauté over medium heat until the onions are soft and translucent, about 5 minutes.
Add the meats and veggies: Stir in the chopped ham, cooked bacon, thawed peas, and mushrooms. Cook for another 3–4 minutes, stirring until everything is warmed through and the mushrooms start to soften.
Add the pasta and butter: Add the cooked linguine back into the pan with the meat and veggie mixture. Pour in the melted butter and gently toss everything together so the pasta is evenly coated.
Pour in the chicken broth: Slowly add the chicken broth to the pan and stir to combine. Let it warm through for about 1–2 minutes so it starts to form a light sauce with the butter.
Finish with eggs and cheese: Remove the pan from heat. Immediately pour the well-beaten eggs over the hot pasta and toss quickly and continuously. The residual heat will gently cook the eggs into a creamy, glossy sauce. Sprinkle the grated Parmesan cheese over the top and toss again until fully incorporated. Serve warm and enjoy!
Expert Tips
Use room temperature eggs for a smoother sauce as cold eggs can seize up when they hit the hot pasta, creating scrambled bits instead of a silky finish. Crack them into a bowl while you start cooking to take the chill off.
Reserve a splash of pasta water in case you need to loosen the sauce at the end. It’s starchy and blends beautifully into the mix without watering it down.
Cut the bacon before cooking for faster, more even crisping and less mess when chopping hot bacon later. Kitchen scissors make this super easy.
Sauté the onions slowly to bring out their natural sweetness. Don’t rush them or cook too hot, or they’ll brown too fast.
Let the butter cool slightly before adding it to the pan so it doesn’t sizzle or evaporate too quickly. This helps it coat the noodles evenly instead of separating.
Use a wide, shallow pan to toss everything together. It gives the ingredients more surface area to mingle and makes it easier to coat the pasta without breaking it.
Stir constantly when adding the eggs and keep the pasta moving. This helps prevent little cooked egg bits from forming and keeps the texture smooth and creamy.
Don’t rinse the pasta after draining! Those starches help the sauce stick and give the dish that velvety texture.
Ways To Customize
Meats: Swap the ham for cooked Italian sausage or pancetta to add, savory flavor with a bit more spice or richness.Use crispy prosciutto in place of bacon for a lighter, saltier crunch. Add grilled chicken or rotisserie chicken if you want extra protein without changing the flavor too much.
Veggies: Use baby spinach or chopped kale in place of peas for a nutrient-rich green that wilts into the hot pasta. Replace the mushrooms with sun-dried tomatoes for a sweet, tangy contrast that cuts through the buttery sauce. Stir in roasted red peppers or marinated artichoke hearts for added texture.
Cheeses: Use a mix of parmesan and pecorino romano for a sharper, saltier finish. Add a dollop of ricotta on top before serving for more of a creamy pasta.
More add-ins: Stir in a spoonful of pesto with the melted butter. Sprinkle in red pepper flakes while sautéing the onions for a gentle heat that balances the richness without overpowering the dish.
Storage Instructions
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days but has the best taste and texture after cooking. Let it cool completely before sealing. Freezing is not ideal for this pasta since the egg-based sauce can separate and change texture.
Reheating: Reheat on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce and prevent sticking. Stir frequently and heat just until warmed through to avoid overcooking the eggs in the sauce.
FAQ
Why do the eggs need to be added off the heat?
Adding eggs while the pan is still on the burner can scramble them instantly, leaving you with a chunky texture instead of a smooth, silky sauce. The key is using the residual heat from the pasta and pan to gently temper and emulsify the eggs into the sauce.
What if my pasta cools before I mix everything together?
If your linguine sits too long and cools, briefly reheat it in the pan with the broth before adding the eggs. The warmth is crucial for creating the creamy carbonara-style texture.
How can I keep the pasta from sticking together before I add it back in?
After draining the linguine, toss it with a small amount of melted butter or olive oil if you’re not ready to mix it in right away. This keeps it from clumping without rinsing away the starch.
What should I do if the sauce looks too thick or sticky?Add a small splash of reserved pasta water or extra chicken broth to loosen it up. This helps bring the sauce back to that creamy-but-not-heavy consistency without adding more fat.
More Easy Pasta Dinners
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Linguine
It’s not a creamy sauce, it’s not a broth sauce but somewhere in the middle. Veggies and meat and BACON. And Parmesan, all the Parmesan.
Ingredients
1 package linguine
1/4 lb bacon
1 cup onions, diced
1 cup cubed ham
1/2 cup frozen peas, thawed
1/3 cup mushrooms
1 stick (1/2 cup) butter, melted
3/4 cup chicken broth
2 eggs, well beaten
1/2 cup grated Parmesan
Instructions
1. Cook linguine, drain and set aside.
2. In a pan over medium heat, cook the bacon, then remove and chop. Cook chopped onions in the bacon grease until soft. Add in chopped ham, bacon, mushrooms and peas. Cook until warm.
3. Add cooked linguine to the pan, pour in melted butter and toss all together. Add broth and heat briefly.
4. Remove from heat, add in beaten eggs and toss again. Then sprinkle parmesan over top, toss again.
Notes
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