Linguine, Bacon and Mushrooms


4 sliced of thick bacon, sliced into ¼ to ½ inch slivers
4 cremini mushrooms, stemmed and sliced thinly
1 pound linguine pasta
2 eggs
salt and pepper
3 tablespoons parmesan cheese
grated parmesan cheese, optional


Bring a large pot of salted water to a boil and cook the pasta according to packaging direction for “al dente”, or 1 to 2 minutes less than it normally would take. Reserve some of the cooking water.
Meanwhile, in a skillet over medium-high heat add the bacon and start browning. Once some of the fat of the bacon has rendered, add the mushrooms and sauté until the bacon is crisp and the mushrooms nicely golden. Season with salt and pepper at the last minute before serving.
In a large bowl whisk the 2 eggs. Add the parmesan cheese and a couple of grinds of pepper (optional). Once the pasta is ready add it to this bowl with the eggs and stir well, adding some of the cooking water to keep moist. Coat all the linguine well. Add the bacon and mushrooms to the bowl and stir until all well incorporated.
Serve in warm plates with more grated parmesan cheese if so desired.


Pasta is the easiest dish to prepare and full of surprises on how quickly a great recipe can be on your dinner table. Here is a perfect every busy night dinner that can be on your table within 20 minutes. How great is that?

Shall we dive in on the easiness of this recipe?  While you are bringing the salted water to a boil you can start cooking the bacon and the mushrooms. By the time the linguine is al dente,  your bacon and mushrooms are ready. Assembling this dish takes seconds.




Tuesday, October 27, 2020 - 11:48am


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