Here’s an easy weeknight pasta recipe idea – a spring pasta with bacon, peas, and egg, with parsley and lemon zest on top. It comes together in 20 minutes!
I’ve been in self-care mode lately with all the tough news this past week, and for me, comfort food is pasta. My dad used to make carbonara for us as a kid, and because I still can’t quite get the gist of making carbonara that’s not scrambled egg pasta, I tend to go the deconstructed route and add an egg yolk on top – a hack that is both lazy and photogenic.
This pasta has sweetness from the peas and caramelized onion, saltiness from the bacon, umami from the egg and the parmesan, and freshness from the parsley and lemon. The silky egg yolk really does bring it all together, in my opinion, and it’s fun to break the yolk.
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An easy weeknight pasta recipe idea – a spring pasta with bacon, peas, and egg, with parsley and lemon zest on top. Comes together in 20 minutes!
- 3 slices of bacon
- 1/3 box of linguine
- 4 spring onions, cleaned and quartered
- 1 cup of frozen peas
- small handful of parsley, chopped
- 2 eggs, separated (save the egg whites for something else later)
- zest of 1 lemon
- bring a pot of water to a boil
- in a separate pan, fry 3 slices of bacon, letting the fat render out. when crispy, remove the bacon and set aside, chop into bits.
- once the water is boiling, add in linguine and cook to al dente (7 minutes).
- cook the spring onions in the bacon fat until translucent.
- add the al dente pasta directly into the onion/bacon fat mixture, toss to coat the pasta
- add the frozen peas to the still boiling water and blanch quickly – about 30 seconds, and then transfer into the pasta mixture
- once all tossed and combine, plate the pasta
- top with parsley, lemon zest, and parmesan cheese and place an egg yolk in the middle.
- a little bit of flaky salt and pepper on top, and voila!
Keywords: pasta, spring pasta, bacon