Carbonara-style linguine with bacon, tomato, and spinach
Prep Time
Cooking Mode
1 pack (1 lb) lb linguine pasta
45 mL (3 tbsp) tbsp olive oil
500 mL (2 cups) cup 35% cream
1 clove garlic
3 mL (½ tsp) tsp salt
3 mL (½ tsp) tsp ground nutmeg
to taste pepper
1 pack (250 g) oz bacon
1 tomato
375 mL (1 ½ cups) cup baby spinach
250 mL (1 cup) cup parmesan cheese
1 egg yolk
30 mL Tbsp water
1 pack (1 lb) lb linguine pasta
45 mL (3 tbsp) tbsp olive oil
500 mL (2 cups) cup 35% cream
1 clove garlic
3 mL (½ tsp) tsp salt
3 mL (½ tsp) tsp ground nutmeg
to taste pepper
1 pack (250 g) oz bacon
1 tomato
375 mL (1 ½ cups) cup baby spinach
250 mL (1 cup) cup parmesan cheese
1 egg yolk
30 mL Tbsp water
Directions
1Cook the pasta al dente in a pot of boiling water (follow the instructions on the package). Drain. Add oil. Mix. Set aside.
2Place all the cream ingredients in a pot. Bring to a boil. When it starts to bubble, remove from heat.
3In a large skillet, brown the bacon until crisp. Remove and set aside on a plate. Remove excess fat.
4In the same skillet, add the diced tomatoes and spinach. Cook for 1 to 2 minutes. Pour in half the infused cream. Bring to a boil. Let the mixture reduce a little. Add the pasta. Mix well and cook for 1 to 2 minutes.
5Add the remaining cream, half the cheese, and half the bacon. Mix well and cook for 1 minute.
6Remove from heat. Add some cheese and the egg yolk. Mix well until everything is melted and creamy.
7Serve immediately and top with the remaining cheese and bacon.
8The infused cream can be stored in the fridge for up to 7 days. It’s very practical for making a quick dinner, sauce, or salad dressing.
9Mixing the egg yolk with a splash of water will help thin the mixture, making it easier to mix with the pasta.
Disclaimer
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Personal Note
Personal Note