Tuesday, August 19, 2008

"Bacon Linguini Carbonara"

  • 250 grams linguini pasta
  • 2 eggs
  • a good pinch of salt
  • 1 bar (225 grams) cheddar cheese, grated
  • 3-4 tbsps evaporated milk or cream, or combination of
  • 1/4 tsp ground white pepper
  • a dash each of ground oregano and ground nutmeg
  • a tbsp of light olive oil
  • a clove of finely minced garlic
  • 200 grams of honeycured bacon, snipped
  • 2 tbsps of butter
  • 1/2 cup of hot pasta water (the water you cooked the pasta)
  • dried oregano leaves, for topping


Cook linguini as directed in the package. Meanwhile, in a large bowl, break the eggs. Add salt. Beat lightly. Put the next-five ingredients. Mix well. Set aside.

In a large pan or wok, over medium-high fire. Heat moderately. Add olive oil and bacon. Saute until lightly cooked. Follow with garlic. Saute until aromatic only not brown. Put the drained but still hot cooked pasta and butter. Toss until pasta is well-coated.

Add the egg-cheese mixture and hot pasta water. Immediately remove from fire (Follow this step so that the egg wouldn't curdle). Mix until thoroughly blended and sauce thickens. Put in a serving platter. Sprinkle some dried oregano leaves on top.

Good for 2-3 persons.


Stev&Emz said...

hmmm... sounds good. ma try nga!

AiDiSan said...

hi sis,

i just had carbonara yesterday at Frenchbaker and I matched it with bluberry danish bread...I savored it while waiting for a friend in SM Clark.

life is good.

eva said...

hmmm. this is yummy.

favor please. could you update my link in your blog to http://evamee.blogspot.com

take care and thanks