Linguine Carbonara

When they weren’t glaring at me because of my scandalous underwear in the laundry room, the nuns in Rome would feed me this. I learned to do my laundry elsewhere, but oh boy this dish would bring me back to the dining room again and again.

For those of you who followed me on Summer’s Fusion – you know this is a go to. I hadn’t made it in a long time but hubby begged me.

The recipe I created below will serve at least 4. Please read everything before you make this dish. Once the pasta has been drained you need to move fast to keep it hot.

1 package bacon (Boar’s Head – less fat than Oscar Mayer)

1 can of peas

½ – 1 box of linguine (depending on how much you eat/if you want leftovers)

1/2 cup freshly grated Parmesan

1 1/2 Tbsp of melted butter

dash of black pepper

1 egg slightly whisked by hand with a fork

1/2 cup of heavy cream

You can cook this 1 of two ways. If you have some extra time you might want to start with the bacon first and then boil your pasta water later. Or, if you are up for multi-tasking and have less time, you might want to bring the water to a boil while you cook your bacon. Your choice.

Cook your bacon. You can also use pancetta if you choose. Once cooled, chop into pieces about an inch long. Empty your can of peas into a bowl. Use the can to pour your bacon grease into. Don’t pour grease down the drain!

Set aside your butter, egg, black pepper, cheese, and heavy cream. Nothing should be cold when you add it to the pasta, otherwise by the time you have everything ready your pasta might be losing it’s heat. Once the pasta is halfway done microwave your peas for several minutes so they are nice and hot.

Once the linguine is cooked (10 minutes), dump the water and return the pasta to the hot big pan you just cooked it in. Add the butter, cream and cheese and mix. Next add your egg and some black pepper. Mix. Add your bacon. Mix. Add your peas. Gently mix so as not to mush them.

Le suore would be proud! Add extra cheese if you like.

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