Linguine Carbonara #1
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1/2 c Butter
- 1/2 c Grated parmesan cheese
- 1 tb Oil
- 4 lg Eggs, well beaten
- 1 tb Chopped fresh parsley
- 1 tb Salt
- 1 lb Dried or fresh linguine
- Water
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
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- 1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and return to a boil. Cook linguine 8-10 min. or until done to your taste.
- 2. 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.
- 3. 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.
- Linda Fields Cyberealm BBS Watertown NY 1993
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander