You can use bacon or pancetta. I used pancetta here.
So you’ve had your fill of corned beef and cabbage. And probably eaten too much Irish soda bread or drank too many beers.
It’s time to travel south to explore some Italian cuisine and this dish is an old standard: as warm and fuzzy and comfortable as a glass of brandy on a cold day.
I got this recipe from Rita’s Catering. They used to have a small private restaurant, by reservation only, in Chelsea, Mass. where they served multiple course dinners at a set price. They now have their headquarters in Everett, Mass. and I’m not sure if the dining hall in Chelsea is still open.
Whatever the case may be this recipe can’t fail to please. It’s easy to make, doesn’t take much time, and is delicious (although a bit fatty). It’s perfect for a cold, rainy day in March.
- Butter (1 tbl.)
- Linguini (1 lb.)
- Bacon or Pancetta (minced, 1 lb.)
- Onion (1 small)
- Parmesan or Pecorino Cheese (grated, 2 tbl.)
- Eggs (2, large)
- Salt and Pepper (to taste)
- Parsley (a small bunch, minced)
What I did:
Saute the onion in butter until soft, just turning color.
Add minced bacon or pancetta and saute until soft, not crisp.
Bring a large pot of water to boil and cook linguini until “al dente.”
Beat 2 eggs, add grated cheese and mix well.
Add pepper and 1 tbl. of minced parsley to bacon and onion in the pan. Stir to cook.
The rendered oils from the bacon or pancetta are a major flavor ingredient of this recipe so do not remove the oil from the saute pan.
Quickly drain the linguini and place in a large heated bowl.
Add egg-cheese mixture to saute pan (removed now from heat) and stir well.
The heat of the ingredients and the pan will cook the egg somewhat, so keep the mixture moving.
Taste, add salt if needed.
Add mixture to linguini and serve immediately.
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