Linguine Carbonara
By Chef Marilyn Harris
Ingredients:16 ounces
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.
Labels: all, family, indulgence, italian, linguine, Low-Digestible-Carbs, main-dish, pork, spaghetti
posted by Recipe Guru
at
on
Friday, August 29, 2008
7 Comments:
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
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