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Linguini Carbonara

Printable recipe for Linguini Carbonara provided by Cooks Corner, Green Bay.

Jyllicious Linguine Carbonara (serves about 6)
 
1 lb linguini
8 egg yolks + 2 eggs
1 1/2 cups parmesan
6 slices of bacon, diced
6 cloves of garlic, sliced thin
1 cup frozen peas, thawed
Salt and pepper
Cayenne

In a large, non-stick pan, sauté the bacon. After one minute, add the sliced garlic and cook until the bacon is crisp and the garlic is golden. Remove from pan and cool slightly.
 
Boil pasta in a large pot of salted water until cooked al dente, adding the peas in the last minute of cooking. Add 2/3 cup of the pasta water to the garlic and bacon.
 
In a medium bowl, whisk the egg yolks, eggs and parmesan. Slowly add the bacon/garlic mix, tempering in to keep from scrambling the eggs. Once combined, toss with the pasta and stir to create a sauce. Season with salt, pepper and cayenne.

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