Crispy bacon (or Pancetta) is tossed with hot Linguine pasta, egg, cream, and a generous measure of Parmesan cheese to make this delicious Italian classic.
Yields2 ServingsPrep Time2 minsCook Time3 minsTotal Time5 mins
This is a very quick dish to cook, so make sure you have all your ingredients prepared, measured out, and ready to go before you begin.
INGREDIENTS:
2servings of Linguini (or Fettuccini) pastaIf using store-bought 'boxed' pasta, look for a Bronze-Cut variety.
1tbspolive oil
2ozthick bacon, cut crossways into narrow stripsYou can elevate this dish by using Pancetta instead of bacon if desired.
½tspminced garlic
2tbspdry white wine
¼cupheavy cream
Freshly ground black pepper (to taste)
¼cupgrated Parmesan cheese
1large egg, separated
DIRECTIONS:
1
Cook pasta in boiling, salted water until al-dente (tender, but still firm to the bite).
2
Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until crisp.
3
Add the garlic and stir for about 5-10 seconds. Don't let the garlic burn! Add the wine and let the alcohol cook off (about 20 seconds), then stir in the cream and black pepper. Cook stirring regularly until the sauce coats the back of a spoon, about 1 Minute.
4
Add the cooked pasta to the pan, and gently stir for 1 Minute to combine the ingredients and coat the pasta with the cream sauce. Remove the pan from the heat, add 1/2 the cheese and egg white and stir gently. Add the egg yolk and lightly toss to coat.
2servings of Linguini (or Fettuccini) pastaIf using store-bought 'boxed' pasta, look for a Bronze-Cut variety.
1tbspolive oil
2ozthick bacon, cut crossways into narrow stripsYou can elevate this dish by using Pancetta instead of bacon if desired.
½tspminced garlic
2tbspdry white wine
¼cupheavy cream
Freshly ground black pepper (to taste)
¼cupgrated Parmesan cheese
1large egg, separated
Directions
DIRECTIONS:
1
Cook pasta in boiling, salted water until al-dente (tender, but still firm to the bite).
2
Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until crisp.
3
Add the garlic and stir for about 5-10 seconds. Don't let the garlic burn! Add the wine and let the alcohol cook off (about 20 seconds), then stir in the cream and black pepper. Cook stirring regularly until the sauce coats the back of a spoon, about 1 Minute.
4
Add the cooked pasta to the pan, and gently stir for 1 Minute to combine the ingredients and coat the pasta with the cream sauce. Remove the pan from the heat, add 1/2 the cheese and egg white and stir gently. Add the egg yolk and lightly toss to coat.
