Ingredients

• 3 tbsp olive oil
• 200g onions, chopped
• 1 garlic clove, finely chopped
• 200g thin slices of pancetta or bacon
• 150ml double cream
• 4 egg yolks
• 10g snipped flat parsley leaves
• Salt and freshly ground pepper
• 350g linquine, preferably fresh
• 60g parmesan, freshly grated

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Instructions

1. Warm a deep serving dish in the oven at 170°C/gas mark 3 for 10 minutes.
2. Heat 1 tablespoon of olive oil in a non-stick frying pan over very low heat. Add the onions and sweat gently for 2 minutes. Add the garlic, stir well and transfer to a bowl.
3. In the clean, dry frying pan, lightly brown the pancetta or bacon slices over a medium heat. Tip onto a board and cut into 1cm pieces, then add to the onions and keep warm.
4. ​In a bowl, mix the cream, egg yolks, and parsley together, then season lightly with salt and pepper.
5. Bring a large saucepan of salted water to the boil and add 1 tablespoon of olive oil. Add the linguine and cook for 1-2 minutes, until al dente, or done to your liking, then drain.
6. Carefully remove the hot serving dish from the oven, add the remaining 1 tablespoon of olive oil, and then add the pasta.
7. Quickly pour on the cream mixture, mix rapidly with tongs, then add the bacon and onion mixture.
8. Sprinkle with parmesan, mix well, but not too thoroughly, and serve immediately.

What to Serve with Linguine alla Carbonara

Linguine alla Carbonara is a rich, creamy pasta dish that pairs well with lighter, fresher sides to balance its flavours. Here are some of my favourite serving suggestions:

• Garlic Bread or Bruschetta: Lightly toasted bread with a subtle garlic butter or a fresh tomato salsa topping complements the pasta without overwhelming it.
• Simple Green Salad: A crisp salad with mixed leaves, such as rocket or cos lettuce, dressed in a light vinaigrette, helps cut through the richness of the carbonara.
• Caprese Salad: Slices of mozzarella, ripe tomatoes, and fresh basil drizzled with olive oil provide a refreshing contrast.
• Roasted or Steamed Vegetables: Asparagus, broccoli, green beans, or courgettes make great choices, adding freshness and colour to the meal.

Storing Leftovers

In the unlikely event that you have any leftovers, store them in the fridge in an airtight container for up to two days. Reheating gently over a low heat with a splash of cream will help restore some of the creaminess, although the texture might not be quite the same.

Personally, I wouldn’t recommend freezing carbonara – fresh is best for this dish. The eggs and cheese can separate and become grainy if they are frozen and then reheated. The pasta also goes soft and loses its ideal texture.

Wine Pairings

Italian whites such as Pinot Grigio or Verdicchio are classic wines to serve with carbonara, but I think choosing a local Cahors wine is a wonderful way to celebrate regional produce.

The Cahors region is renowned for its robust Malbec wines. These reds may overpower a delicate, creamy carbonara. However, there are ways to make a local wine pairing work.

1. Young or Lighter Cahors Reds: Opt for a younger, lighter style Cahors Malbec with lower ageing (often unoaked or lightly oaked). These wines are fruitier, have softer tannins, and can pair surprisingly well with the smoky pancetta and black pepper in carbonara.

2. Cahors Rosé: A dry Cahors rosé, served nicely chilled, will complement the dish without overpowering it.

3. Local Whites & Alternatives: While Cahors is not particularly well known for its whites, nearby regions such as Côtes du Lot and Côtes de Gascogne produce crisp, aromatic whites (made from Colombard, Ugni Blanc, or Sauvignon Blanc grapes) that would be delightful with carbonara.

Local Wine Producers to Look Out For

• Clos Triguedina  – (smooth young reds and crisp rosé)
• Château du Cèdre  – (lighter Malbec styles and rosé)

Wine Serving Tip: If choosing a red, serve it slightly chilled (around 14-16°C). This will keep the pairing fresh and not too heavy with the creamy pasta.