- 500 g linguine
- 6 free-range egg yolks
- 2 free-range eggs
- 150–200 g Parmesan, finely grated
- a generous pinch salt
- Woolworths Ready to Eat smoked ham, for serving
Cook 500 g linguine in rapidly boiling salted water until al dente. Beat 6 free-range egg yolks and 2 free-range eggs together. Add 150–200 g finely grated Parmesan and a generous pinch of salt and pepper to the eggs and beat. Drain the pasta, reserving ½ cup pasta water, then place the pasta in a large bowl and pour in the eggy cheese mixture.
Toss 2–3 times really quickly, pulling the pasta high using tongs. Do not stir as this will result in scrambled eggs. Serve immediately while still glossy and evenly coated with sauce. If you don’t, the residual heat of the pasta will overcook the eggs.
Cook's note: It’s a delicious cheesy pasta served as is, but if you prefer a meatier option, turn it into a real carbonara by tearing Woolworths Ready to Eat smoked ham into bite-sized pieces and pan-frying until golden and crispy. Toss through the pasta before serving.