By Chef Marilyn Harris
Ingredients:
1 box Dreamfields Linguine (or Spaghetti)
1 tablespoon extra-virgin olive oil
6 strips good quality bacon, diced
4 large eggs, at room temperature
2 teaspoons fresh thyme leaves, chopped
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
Directions:
- Cook the linguine according to directions.
- In a small skillet heat the olive oil and cook the bacon until crisp.
- In a large metal bowl beat the eggs. Beat in the thyme and cheese.
- When the pasta is done, drain and add immediately to the egg mixture.
- Add the bacon-olive oil and toss well until the sauce thickens.
- Season to taste with the salt and pepper.
Serve immediately in warm bowls.
Nutrition information per serving (1/4 of recipe): 699 calories; 39 g protein; 18 g digestible carbohydrates; 32 g fat; 11 g saturated fat; 272 mg cholesterol; 691 mg sodium; 8 g total dietary fiber.
This dish contains RAW EGGs!!!!!!!
Hi Anonymous,
Thanks for your comment. While we normally share your concern about not consuming raw eggs, the heat of the pasta is quite sufficient to cook the fresh eggs in this instance. If you are still unsure, it is possible to allow a small portion of the boiling water from the noodles to be left undrained.
anything you can use instead of eggs? The recipe looks good except for the idea of the eggs. I do not like eggs of any kind
You sure can!
You could try omitting the ingredient altogether, or substitue it with cooking creme, which should do the trick.
Let us know how it turns out!
Why not use Eggbeaters or pasteurized eggs if you are not sure about using fresh eggs?
I wish I could print just the recipe without all the other stuff around it.
to copy just recipe….highlight and right click document you wish to use and copy into a word document…then print….should work
The eggs don't bother me because they do cook in the hot pasta. They make the pasta so much richer and creamier. This is definetely a keeper for me. Thank you.
The hot bacon fat and hot pasta clearly cook the eggs. I add a cup and a half of cooked frozen peas to make this one of our absolute favorites. It's easy to prepare, too.
Too much fat. If we are using Dreamfields pasta we are probably trying to watch our diet and GI. Please have lowfat recipes
There's a very different version of bacon that is becoming available in all the supermarkets and is the traditional meat for this dish. It is Pancetta. A dry cured prk belly with Italian flavor. Slice thin, saute in olive oil with onion slices, minimal seasoning, fresh ground black pepper, and pour over the pasta and egg. Make sure to grind some pepper over the eggs before you beat them. Forget the peas! They add a lot of starch back into the dish.
I've made this years ago. Use turkey bacon, egg whites if you'd rather – be creative in the kitchen. Throw a veggie in! With all the fiber in this- you're offsetting the fat content. Plus any healthy diet (even Weight Watchers) requires a healthy fat such as olive oil daily.
If you are concerned about the fat drain the diced bacon on paper towels. Cook the bacon slowly to render out as much fat as possible with out burning the bacon to a crisp. Drain out the bacon fat and wipe the pan. Use olive oil in place of the bacon fat you’ve discarded. Olive oil is a healthy fat. Eggs offer inexpensive high quality protein and if you are concerned about them not cooking enough toss the pasta mixture over low heat as it thickens. You won’t want to eat like this everyday but this pasta dish is comfort food at it’s best.