Linguine Carbonara


By: Chef Marilyn Harris

Course: Main Dish

Makes 6 Servings


  • 1 box Dreamfields Linguine (or Spaghetti)

  • 1 tablespoon extra virgin olive oil

  • 6 strips bacon diced

  • 4 large eggs at room temperature

  • 2 teaspoons fresh thyme leaves

  • 1/2 cup Parmesan cheese freshly grated

  • salt and freshly ground black pepper to taste


  1. Cook the linguine according to directions.

  2. In a small skillet heat the olive oil and cook the bacon until crisp.

  3. In a large metal bowl beat the eggs. Beat in the thyme and cheese.

  4. When the pasta is done, drain and add immediately to the egg mixture.

  5. Add the bacon-olive oil and toss well until the sauce thickens.

  6. Season to taste with the salt and pepper.

  7. Serve immediately in warm bowls.

Nutritional Information

  • This recipe does not provide nutritional information

LinguineRodgers Townsend