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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- 1 1/4 cups grated Parmesan cheese
- 3 large eggs
- 3/4 cup whipping cream
- 12 ounces linguine
- 6 bacon slices, chopped
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 3/4 to 1 teaspoon dried crushed red pepper
- 3/4 cup dry vermouth or white wine
Method
- Whisk 3/4 cup cheese, eggs and cream in medium bowl to blend; set aside.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Drain pasta, reserving 1/2 cup cooking liquid.
- Return pasta to same pot.
- Meanwhile, saute bacon in heavy large skillet over medium heat until crisp.
- Add onion, garlic and crushed red pepper.
- Saute until onion is translucent, about 8 minutes.
- Add vermouth.
- Simmer until most of vermouth has evaporated, about 8 minutes.
- Add onion mixture and egg mixture to pasta.
- Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes.
- Season with salt and pepper.
- Transfer pasta to large bowl.
- Pass remaining 1/2 cup Parmesan separately.
