Linguine carbonara from Venice: Four Seasons of Home Cooking (page 254) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute guanciale for pancetta.

  • TrishaCP on December 10, 2022

    This is a great carbonara recipe.

  • tmjellicoe on July 26, 2021

    I used bacon as that was what was on hand and it was tasty. I 1/4’d the recipe as I was dining alone. It worked quite well. My only note for the future is to use less pasta. Even 4 oz was too much for one serving. Next time I’ll use 2oz and have no leftovers and room for a salad. I also added a few florets of roasted broccoli for some vitamins and fibre.

  • Indio32 on November 20, 2018

    Haven’t eaten much today so this was either a very late lunch or a very early supper! Hardly an original recipe but boy oh boy was it good! Will definitely be doing this again.

  • Lepa on September 27, 2018

    My kids fell in love with carbonara this summer while visiting Italy and I was anxious to try making it but I had read so many stories about the sauce not working out. This recipe/method worked well for me and we ended up with a smooth, silky sauce that tasted authentic. I used guanciale instead of pancetta. I also used all parmesan because I didn't have pecorino so that's one change I'd probably make next time.

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