Traditional versions of this pasta dish call for four main ingredients: bacon, parmesan cheese, egg, and black pepper. While I know the intent of the added raw egg is to cook as it's added to the hot pasta, I was still on the fence about preparing it that way for you. So, I improvised and ended up with this recipe. You ate an entire plate and thanked me without being prompted. You're welcome, babe!
1# box linguine, cooked as directed
6 slices thick bacon, diced
1/4 C. white onion, diced
2-3 cloves garlic, minced
1/2 C. fresh whipping cream
1 C. fresh grated parmesan cheese
Cracked black pepper
Fresh parsley, for garnish
Add bacon, onion, and garlic to large skillet, cooking until bacon is crisp. Remove from pan.
Pour in whipping cream, add parmesan until melted. Add bacon mixture back into sauce, stirring to incorporate.
Straight from the saucepan, ladle cooked linguine into saucepan. If sauce appears too thick, add a ladle-full or two of pasta water to thin out as desired.
Top with generous amount of cracked black pepper and parsley, serve.
{LDM}
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