1 cup (4 ounces) grated Parmesan, plus more for garnishing
3/4 teaspoon black pepper
How to Make It
Cook the linguine according to the package directions, reserving 1 1/2 cups of the cooking water.
Meanwhile, in a large skillet, over medium-high heat, fry the bacon until crisp. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablespoons of the bacon drippings.
Return skillet to medium heat, add the onion, and cook until tender, 3 to 4 minutes.
Working quickly, return the drained pasta to the pot along with the pasta water, bacon, and onion. Place the pot over low heat and cook, tossing frequently, until heated through. Remove from heat and quickly add the yolks, one at a time, stirring after each addition. Add the Parmesan and 1/2 teaspoon of the pepper and stir until the sauce thickens slightly.
Divide among bowls. Top with additional Parmesan and the remaining pepper.
Made from the written recipe exactly, it is just wonderful, perfect and much easier than my previous recipe for the same thing. Love the add in ideas in the reviews, will try that too because I will absolutely make this again and again.
We watched the video before making. Added some sautéed mushrooms and peas to the recipe. The video is completely different than the recipe so next time we make it we will follow the recipe and not the video.
This was incredibly delicious. I added frozen peas for color and cooked up some shrimp with garlic and Mongolian Fire Oil to put on top (though cayane pepper would have worked fine too). Everyone loved it. Used whole wheat pasta for added nutritional value.
Following this recipe, the sauce became too thick and had to be salvaged with some olive oil. The recipe also calls for far too much black pepper. I've never been so disappointed with a recipe from this website.