Bacon Tomato Linguine
Description
Vocal Characteristics
Language
EnglishVoice Age
Young Adult (18-35)Accents
North American (General)Transcript
Note: Transcripts are generated using speech recognition software and may contain errors.
Food Network Magazine, 2017, page 84, Weeknight Cooking Bacon, tomato linguini, active time 25 minutes total time 25 minutes, serves four ingredients kosher salt, 12 ounces fresh linguini, six slices. Bacon. Cut into half inch pieces, three cups cherry or grape tomatoes, one shallot, thinly sliced two large eggs, one third cup, parmesan or peco romano cheese grated plus more for topping one teaspoon finely grated lemon zest, freshly ground pepper, one cup fresh basil torn Method. Step one, bring a large pot of salted water to a boil, add the pasta and cook as label directs. Reserve one and a quarter cups cooking water, then drain the pasta. Set aside two. Meanwhile, cook the bacon in a large nonstick skillet over medium high heat until crisp about five minutes, add the tomatoes and shallots and cook until the tomatoes are starting to burst, about five minutes, pour off all but two tablespoons of the drippings from the skillet, three with the eggs, cheese, lemon zest and one teaspoon of pepper in a medium bowl. Slowly whisk in one cup of the reserved cooking water. Set aside. Four, reduce the heat under the skillet to medium low, add the pasta and toss well. Slowly pour in the egg mixture, tossing to make a creamy sauce about one minute. Season with salt and add the remaining quarter cup of cooking water as needed to loosen, stir in the basil and top each serving with more cheese and season with pepper.