Linguine Carbonara, by Chef Andrew McConnell
This dish was designed by Chef Andrew McConnell, and suits fresh Alligator Brand Linguine perfectly.
Chef Andrew McConnell has built eight iconic Melbourne venues, fast becoming one of the most well-known and respected restauranters in the Melbourne and Australian.
This meal serves 6.
- 200 g pancetta
- 1 clove of garlic, peeled and chopped
- 1 onion, finely diced
- 1 tablespoon olive oil
- 6 egg yolks
- Splash of white wine
- 60 ml double cream
- 150 g grated parmesan
- 250 g Alligator Brand Fresh Linguine
Preparing Linguine Carbonara
- Place a large pot of salted water on the stove and bring to the boil.
- Slice the pancetta into fine ‘match stick’ type shapes and place in a large pan along with the garlic, onion and olive oil.
- Slowly cook the pancetta until it colours slightly and releases its fat.
- Add the white wine.
- Reduce the white wine until it has all but evaporated, then remove from the heat.
- Whisk the cream and egg yolks together in a bowl.
- Once the salted water has boiled, cook the linguine until al dente (still firm).
- Drain the pasta and add it to the cooked pancetta, coating it well with the oils.
- Stir well and add the cream and egg yolk mixture stirring constantly, the residual heat in the pasta will cook the egg yolks.
- Add a handful of grated parmesan and a good amount of freshly ground black pepper; serve the remaining parmesan with the pasta.