Linguine alla Carbonara with Lemon and Thyme
1 package Preferisco Linguine
4 slices bacon, chopped
2 oz butter
½ onion, finely sliced
2 small shallots, finely sliced
1 tablespoon thyme, finely chopped
2 garlic cloves, finely chopped
1 cup Italissima parmesan cheese
1 teaspoon lemon zest
Cook pasta in boiling water according to the instructions, just until al dente. Drain the pasta, reserving some starchy pasta water.
In the meantime, cook bacon in a wide, large pan until crisp over medium heat.
Once the bacon is done, remove it from the pan. Add the butter to the pan and let melt. Once melted, add the onion, shallot, garlic, and thyme. Cook until the onions begin to turn translucent, about 15 minutes over medium-heat.
Once the pasta and the onions are finished cooking, mix together the eggs and parmesan cheese in a separate bowl.
Pour the al dente pasta in dish with onions and butter. Toss until liberally coated. Add a drizzle of olive oil if necessary.
Remove from the heat and add in the egg and parmesan mixture and toss until evenly blended and the mixture begins to coagulate, creating a creamy sauce. Add the bacon, a little more grated cheese and lemon zest. Serve.
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