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Linguine alla Greca recipe

Linguine alla Greca recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Easy pasta

This Greek-inspired pasta dish combines the quintessential flavours of the eastern Mediterranean - olive oil, tomatoes, oregano and feta.

71 people made this

IngredientsServes: 4

  • 3 tomatoes
  • 1 (500g) pack linguine pasta
  • 5 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 (250g) punnets mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1/2 (200g) pack feta cheese, crumbled
  • handful pitted and sliced Kalamata olives

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Bring a large pot of lightly salted water to the boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook according to package instructions; drain.
  2. While pasta is cooking peel blanched tomatoes and chop.
  3. In a large frying pan over medium heat, heat olive oil. Stir in garlic and mushrooms and sauté until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
  4. Toss pasta with tomato sauce, feta and olives. Serve immediately.


This is also delicious with penne.

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Reviews & ratingsAverage global rating:(50)

Reviews in English (44)

by Mandalyn

Used different ingredients.I made this for dinner tonight, as a side with steak, and we found it very tasty. It might have been even better if I had remembered to add the oregano, but truthfully I didn't miss it. I only realised that it was missing when I came to do this review. I used Portabello mushrooms and since I was out of olive oil I used a bit of saflower oil and a bit of butter for the sauce. Thank you Mary for a lovely dish. Next time I will make sure I have all the right ingredients on hand and that I add them all. LOL..-15 Sep 2008

by Dave

Took shortcuts.This recipe was amazing. My whole family loved it. I added in the black olives with the garlic and mushrooms to saute. I also didn't blanch the tomatoes, and they turned out great. I just chopped them up and added them to the saute pan for the last few minutes. Then sprinked with feta when done. Yummy!! Will make again.-15 Sep 2008


Used different ingredients.this was very tasty and had an authentic mediterranean taste to it. I thought the sauce needed a little spice though and added tabasco and some cayenne pepper. I used tinned tomatoes which worked fine. we'll definitely make this again-15 Sep 2008

Pasta alla Gricia Recipe

Why It Works

  • Slowly rendering guanciale yields crisp morsels of pork and plenty of flavorful fat to build an emulsified sauce.
  • Cooking the pasta halfway in a small amount of water produces super-starchy pasta water that is ideal for emulsifying the sauce.
  • Cooking the rigatoni the rest of the way in the skillet strengthens the emulsion, and the sauce glazes the pasta as it reduces.

When it comes to the four main pasta dishes of Roman cuisine (carbonara, amatriciana, gricia, and cacio e pepe), pasta alla gricia is criminally overlooked and underappreciated. It's time to put an end to all that. It's time to celebrate the minimalist perfection of rigatoni dressed in a silky emulsion of rich guanciale fat and starchy pasta water. It's time to make gricia a household name.


Step 1

Heat oil in a large skillet over medium-low. Cook guanciale, stirring often, until it starts to brown and crisp, 10–15 minutes it will shrink dramatically as the fat renders. Transfer to a small bowl with a slotted spoon reserve skillet (do not wipe out).

Step 2

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente) drain, reserving 1 ½ cups pasta cooking liquid.

Step 3

Add ¾ cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute. Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until pasta is al dente and a thick, glossy sauce forms, 5–7 minutes (this second cooking is why you undercook the pasta initially).

Step 4

Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.

How would you rate Pasta alla Gricia?

superb. I made this recipe with homemade pasta dough (Rick Martinez's BA recipe) and pancetta (couldnt find guanciale) and it was some of the best pasta ive had. Super simple.

This was the second time I have made this dish. The first time, from a different recipe, was kind of greasy. This was perfect! I used pancetta, as guanciale was not available. Additionally, I used spaghetti, as I was out of rigatoni and don't like it that much anyway. This is so simple and the ingredients come together to make something SO delicious. I will be making this again! Thank you, bon appetit.

This was so simple and utterly delicious! I added some garlic once the guanciale was cooked, but apart from that, the recipe was easy to follow with great results.


    1. In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
    2. Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
    3. Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

    Easiest Way to Make Linguine alla carbonara Delicious

    Linguine alla carbonara – You should also try to stick to cooking with foods that are currently in season, as that is when they taste their best.

    Tasty Linguine alla carbonara formula and process is a culmination of the small ideas I`ve realized in the last 2 years. Linguine alla carbonara is surely a weekend cooking project, that is to express you may need a couple of hours to perform it, but once you`ve got the approach down you are able to fry more than one portion at a time for household picnics or simply to have cool leftovers to eat from the ice box on a whim.

    In this beautiful day, I am planning to coach you on how to make Linguine alla carbonara for Mom with simple ingredients, exactly like Chinese restaurants. My Linguine alla carbonara recipe is the best on the planet!

    I will also teach you how to use up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the whole family!

    I attempted using somewhat less water than normal, which includes been encouraged elsewhere. It helped only a little sometimes, but other times, I’d to add more and more water as the quinoa was cooking. Then, the dried quinoa soaked up way too much of the dressing I added later.

    How to cook Linguine alla carbonara?

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    You can make Linguine alla carbonara using 9 ingredients and 6 steps. Here is how you cook that.

    Ingredients of Linguine alla carbonara:

    1. You need 3 clove of garlic.
    2. It’s 3 tbsp of olive oil.
    3. You need 6 slice of bacon, cut into small pieces.
    4. It’s 80 grams of fresh button mushrooms, slice.
    5. It’s 150 grams of linguine, cooked and drained.
    6. You need 180 ml of dairy whipping cream,mix with 120ml water.
    7. Prepare 1 of Salt and black pepper.
    8. It’s 2 of egg yolks.
    9. It’s 1 of onion slice.

    Linguine alla carbonara instructions:

    1. Cooked linguine according to package direction..
    2. Cooked bacon till golden brown. Set aside and reserve oil..
    3. Sauté onion till its caramelised than add garlic, bacon and mushroom till fragrant..
    4. Add linguine and stir well. Add dairy whipping cream, seasoning and bring to boil..
    5. Remove from heat, immediately add in egg yolks while linguine still hot..
    6. Dish up and grate parmesan cheese on top. Serve immediately.

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    At first view, it may seem that eating at a junk food cafe is less expensive than making a home-cooked meal. But that is rarely the case. A study from the University of Washington School of Public Wellness exposed that individuals who prepare at home tend to have healthy over all food diets without higher food expenses. Another study discovered that frequent house cooks used about $60 each month less on food than those who ate out more often.

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    • Much like any such thing, the more you make, the greater you’ll become. Even if you are a complete novice in the kitchen, you’ll soon grasp some fast, balanced meals.

    What recipe must I personally use for Linguine alla carbonara?

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    What should and must not be achieved when preparing Linguine alla carbonara

    • Make sure every thing is freezing in a sealable box or bag.
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    Linguine alla Carbonara Recipe

    Linguine alla Carbonara Recipe, Parmesan cheese, pancetta, garlic, eggs. Be sure to serve this classic Roman pasta on warmed dishes to keep it warm longer. The heat of the pasta partially cooks the eggs. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly or anyone with a compromised immune system.

    Be sure to serve this pasta on warmed dishes to keep it warm longer. The heat of the pasta partially cooks the eggs. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly or anyone with a compromised immune system.

    Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home (Williams-Sonoma Lifestyles , Vol 1).

    Be sure to serve this pasta on warmed dishes to keep it warm longer. The heat of the pasta partially cooks the eggs. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly or anyone with a compromised immune system.


    1 lb. spaghettoni
    7 oz. guanciale
    5 oz. Pecorino Romano, grated
    black pepper

    Bring a large pot of water to a boil.

    In the meantime, cut the guanciale into strips. Brown them in a large pan for around 2 minutes, so that they release their fat and become a little crispy.

    Add salt to the boiling water and cook the spaghetti until al dente. Remove with a slotted spoon, transferring them directly into the pan with the guanciale.

    Sauté them quickly, sprinkle with about ⅔ of the grated pecorino cheese and let it melt into the pasta, forming a cream.

    Transfer the pasta to a serving bowl, add the remaining pecorino and the pepper, and serve immediately.

    Recipe: Joëlle Néderlants
    Photography: Riccardo Lettieri
    Styling: Beatrice Prada

    Linguine Carbonara

    To add more zing to this five-ingredient dish, zest a lemon over the top.

    sliced bacon (cut into 1-inch pieces)

    1. Cook linguine. Reserve cooking water, then drain pasta. Cook bacon in large skillet on medium until crisp. Transfer to paper towel-lined plate.
    2. Whisk together egg yolks, freshly grated Parmesan, and salt and pepper in large bowl. Gradually whisk in 1/4 cup reserved warm cooking water. Add hot pasta and toss to coat, adding more reserved water if pasta seems dry.
    3. Fold in chopped parsley and bacon. Serve with lots of cracked pepper and extra Parmesan if desired.

    Nutritional Information (per serving): About 470 calories, 13.5 g fat (5 g saturated), 22 g protein, 555 mg sodium, 66 g carb, 3 g fiber

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    wow. that was pretty easy and delicious. I prepped it all through cooking the bacon and making the egg mixture since nobody was hungry til later. I also added some peas.

    Love this recipe. It is delicious and my family loves it. Also, it is easy to add to this recipe for different tastes. I usually add shrimp and mushrooms which makes this recipe out of this world delicious!

    This is a great recipe. The dish came out perfectly!

    I followed the recipe EXCEPT I used 2 eggs instead of 3 (3 just seemed excesive), and I replaced the crushed red pepper with regular freshly ground black pepper. Everyone loved it! So easy to make, too. Yum.

    I saw from previous reviews that there was controversy over the lack of black pepper in the recipe, so I added half red and half black pepper. I also sauteed some chicken breast tenders and served the pasta topped with chicken. As other reviewers, I substituted fat free half and half with no problems. My husband said he could have this recipe once a week!!

    I love this recipe! It's fun and easy to make. It's also extremely versatile, making it great as a comfort meal or a dish to impresses guests at a dinner party. I like to use 8-10 bacon strips and serve it as a main course. I've found that if you want to cut a few calories it still turns out great without the vermouth or wine, and non-fat half & half is a great substitute for the whipping cream.

    WOW. I made this last night for my wife and daughter and we didn't stop eating until the pot was empty. It was rich, creamy, and exceptionally flavorful. The heat of the read pepper was an unexpected but thoroughly enjoyable surprise, and I think it made the carbonara feel less heavy that it might normally have been. The only change I made was to use a little more bacon because there were a couple of slices left in the pack. I did everything else as per the recipe and we will DEFINITELY be making this again.

    I love Carbonara and am always looking for a new recipe twist. This one is Fabulous! the white wine is the perfect touch. I added a bit of black pepper, but changed nothing else.

    Delicious and surprisingly easy, especially if you can find truffle oil to add a dab.

    This is a great recipe for a deceptively simple dish. With few ingredients and little prep involved, Carbonara should be a no-brainer but it never was. until I found this recipe. I followed the directions step-by-step and avoided the usual scrambled eggs pitfall. Using vermouth and shallot, rather than onion, the final product was creamy and delicious. Definitely give this a try.

    As perplexed as other reviewers by the total lack of black pepper in a recipe for Carbonara, I just substituted the red pepper for a heaping teaspoon of freshly, coarsely ground black pepper. That gave it plenty of kick, and suddendly fond childhood memories of the lovely, high-end, Midtown Manhattan Italian restaurants of the 60's and 70's came flooding back!! That was pretty much all I had been looking for from this dish, so I'll be keeping my adjusted version of this recipe.

    That last post is not a modification it's a completely different recipe! Why would you post a completely different recipe in the notes to this recipe? If you don't like it, say so and alter its "fork" rating. I found this recipe to be easy to follow and a pretty good approximation to the carbonara I've had going out to dinner. I used pancetta because I prefer the flavor. I was a little concerned that the egg wouldn't cook completely from the heat of the pasta, but it tasted fine and none of us are sick, so I worried for nothing. :o) I'll definately make it again.

    I've been making Carbonara since I was 6, yes 6! None of the recipe's on here are to my liking, try this. Cook Chopped bacon (Near end of cooking add chopped garlic and a splash of wine, yes to the frypan NO removal of drippings) Cook Spaghetti/Linguine In a large serving bowl mix. Ground pepper, red pepper flakes, 2 eggs+1 yolk, chopped parsley, oregano. Then add Romano cheese until mixture is smooth, not too pasty! Add bacon and hot pasta to the serving bowl mix well eat it up and shut up!

    I have tried several linguine carbonaras in restaurants and this is by far one of the best I've ever tasted. The sauce clings beautifully to the pasta and is easy to avoid that "scrambled egg" appearance. Also the better the bacon the better the overall taste.

    i thought maybe the first time i made it, it was a fluke. i must have messed up somewhere, because it just wasn't that tasty. i followed the recipe exactly as it called for. the second time, i altered it by making it with pancetta instead of bacon (12 slices of pancetta) and i used pepper, like everyone suggested. it was better, but it still wasn't as good as i expected. i won't be making this again, and am in search for another carbonara recipe to try. good luck!

    Loved this recipe "as is" but don't be afraid to prepare it either with cracked black or crushed red pepper depending on your taste. It's easy, satisfying and fabulous either way. A purist would make the effort to use pancetta, but thick-sliced American bacon(which is saltier)works just fine--just don't fry it crisp! Also, I ran cold water through the pasta before returning it to the pot, taking the worry out of tempering in the egg, cream & cheese mixture. This is definitely an easy dinner party for guests--add a "from scratch" Caesar salad, some crusty sourdough bread and you're ready to go!

    Like everyone else, I added freshly ground black pepper of course! And we definitely used the best italian prosciutto available instead of bacon - and then, don't laugh, I added boiled egg sliced into 4 wedges as a garnish because that is how we had it in Milan. Yum. ps you can get really good carbonara in Cambodia and Thailand more often than here (USA)!

    This recipe (with the addition of black pepper of course) is a solid 3 forks in our house. My husband made it as an entree for a casual dinner party - upped the recipe by 1.5 - and everyone enjoyed it. We used turkey bacon, and fat-free half and half to try to control the fat content. Served w/ a caesar salad and some roasted garlic bread. Will make again often.

    In order to change this recipe to a version taht I prefer, remove the red pepper and replace it by preparing your serving bowl with caorse-ground balck pepper. Wet the bowl with a small amount of water (pour out any excess) then coat bowl with layer of black pepper. Transfer pasta into the bowl and you will have the more traditional "black coal" look and taste. Overall fairly good version though.

    As far as I can tell, this dish doesn't contain a lick of black pepper. Anything purporting to be carbonara and doesn't have freshly ground BLACK PEPPER in it, is a phony. Carbonara means, basically, COAL DUST. This dish should have alot of COAL DUST in it! Hence, CARBONARA!

    I haven't made this but had to laugh at the indignance of the Italian purist reviewers who plainly freaked at the appropriation of a name for something deviant from the norm. I've had a native from the region of Italy where carbonara derives serve this dish to me, in Europe, and I have made it myself using Lidia Bastianich's recipe from her latest "Italian-American Kitchen" book. The latter was superior! I have no intention of fussing with this variation (and yes, cooking is an art, which allows for expressive variation. ) I was only looking out of curiosity, and for comparative purposes, which, I think, is what makes a good cook even better: improving upon and refining!

    My family liked this alot. I would use a little less red pepper next time.

    I have tried half-and-half and light sour cream to make carbonara sauce, and they both work very well, cutting the fat waaay down. I also use pancetta instead of bacon to add flavour.

    Cook in Montreal: I'm going to try this recipe tonight using fat free half n half. Wish me luck

    We loved this recipe. I substituted the parmesan for a greek cheese called MIZITHRA & added a few more bacon slices to the recipe. I would love to figure out how to replace the whip cream with something lighter.

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