The Nutcracker's Pasta Carbonara | Louisiana Egg Commission
Ingredients large EGGS 2 large EGG YOLKS 2 linguine 1 lb. slices thick-cut bacon, cut into ¼ inch strips 6 large shallot, finely chopped 1 salt 1/2 tsp. freshly
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Ingredients
- 2 large EGGS
- 2 large EGG YOLKS
- 1 lb. linguine
- 6 slices thick-cut bacon, cut into ¼ inch strips
- 1 large shallot, finely chopped
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2/3 cup freshly grated Pecorino cheese, plus extra for serving
- 1 Tbsp. extra virgin olive oil
- 2/3 cup flat leaf parsley leaves
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