Linguine Carbonara

 

Enjoy this classic pasta dish with crusty bread and a tossed salad.

 

Serves 2-3

 

8 ounces Linguine, dried

 

3 Tablespoons Olive oil

 

1 small Onion, diced

 

1/2 teaspoon Garlic, minced

 

1/2 cup Cream

 

1/3 cup Parmesan, grated

 

4 ounces Cooked bacon (or ham), diced

 

1/2 cup Peas, frozen (optional)

 

1 Egg yolk

 

Fresh ground pepper

 

Add pasta to boiling water.

 

Cook for 10 minutes. Drain and rinse. Set aside.

 

Heat the oil in a large skillet.

 

Add the onion and garlic and cook until just soft.

 

Whisk in the cream and heat. Slowly whisk in the cheese until melted.

 

Stir in the bacon and peas (if used). Remove from the heat.

 

Whisk in the yolk. Return to the heat and cook briefly while stirring.

 

Toss in the pasta and heat. Pepper to taste. Serve warm.

 

Nick Sundberg