Linguine Carbonara

Linguine Carbonara

This cheesy, creamy Italian dish is the perfect dinner for your next pasta night!

Course: MainCuisine: ItalianDifficulty: Medium
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  • 12 slices Capital Thick Cut Bacon (Cut into 1/4" strips)

  • 1 lbs Fresh Linguine Pasta

  • 8 Egg Yorks

  • 3/4 cup Grated Parmesan Cheese

  • 1/2 cup Italian Parsley (Chopped)

  • 2 cloves Minced Garlic

  • 2 cups  Brussels Sprouts (Sliced)

  • 1/2 tsp Freshly Ground Black Pepper

  • 1/4 tsp Salt


  • Cook spaghetti to package directions, before draining reserve 2 cups of pasta water. Drain and return to the same pot. Cover to keep warm.
  • Combine the next 5 ingredients in a medium bowl and set aside. Make sure it is well combined.
  • In a large fry pan on medium heat, cook our Capital Thick Cut bacon until crisp and the fat is rendered. Add the brussels sprouts, and cook stirring occasionally until the sprouts are golden, but still have a bit of green. About 5-7 minutes. Add the minced garlic and cook for one more minute. Add the pasta to the frying pan and reduce the heat to medium-low. Toss the pasta in the pan until thoroughly heated, about 3 or 4 minutes.
  • Stir the egg mixture to ensure it is still well combined. Remove the pan from the heat and add the egg mixture in constantly stirring so that the eggs do not become scrambled. Continue to stir the pasta and egg mixture until the sauce thickens. Thin out the sauce with the reserved pasta water, little by little until the desired consistency for the sauce is reached. All the pasta might not be used.
  • Season the carbonara with fresh ground pepper, salt, and parmesan cheese. 

Recipe Video


  • Fresh Linguine Pasta can be substituted with dried pasta