Linguine carbonara


  • 1/2 pound uncooked linguine
  • 1/2 Tab olive oil
  • 1/4 pound bacon, diced
  • 1/2 cup 2% milk
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1/2 cup frozen peas, (if you like)
  • 1/2 tea of fresh chopped garlic

Cook linguine in a pot of lightly salted boiling water until al dente.
Meanwhile heat the olive oil in a frying pan and saute the bacon for three minutes until browned. 
Add chopped garlic and saute for a minute.
In a bowl whisk together the milk, egg yolks and cheese, salt and pepper.
Once cooked, drain the pasta, save a tablespoon of pasta water in the pot to help thicken the sauce. 
Return the pasta to the pot, immediately stir in the egg and cheese mixture until well combined. 
Add the bacon and oil mixture, ( you dont have to add all the oil if you dont want it just gives it more flavor) Toss with pasta and sauce and heat through gently, til the cheese melts and the sauce thickens up.
(if you heat too high the eggs will scramble).
If you are adding peas put them in a bowl and add a tab of water and microwave for about a min and drain, then add to the pot. 
If the sauce gets too thick add a little more milk.

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