Amore Mio...it's Bacon!

In a complete break from the norm, I prepared a dish with bacon. Yes, bacon. Deal with it; you can always go to the health and fitness Pinterest board later. But for now, bow down to the bacon.

I used to be one of those people who absolutely abhorred anything with fat. Sugar-free? Diet? Light? Yes, yes, and yes! But now, I'm the complete opposite. I go for what gives me the best taste and most enjoyment. After all, if there's one thing our diet-crazed country should take from the Italians is that food (in proper portions!) is meant to make us happy. It's meant to be enjoyed together, at the table, with family and friends and memories and inappropriate jokes.

So that's exactly what we do at the Heidrick house. By the way, words cannot express the joy on Matt's face as he saw (but first smelled) the bacon crackling in the pan.

I hope you enjoy this recipe!


Linguini with Parmigiano, Bacon, and Asparagus
Prep time: 10 min.
Cook time: 20 min.

Ingredients:

• 1 package linguini (I used regular linguini, but I actually think I'd prefer whole wheat, so give it a try and let me know what you think)
• As many slices of bacon as you feel comfortable eating in one seating, diced
• Asparagus spears, sliced into three-inch pieces
• 1/2 Tablespoon pepper flakes
• 1/3 cup parmigiano reggiano
• 1 clove garlic, minced
• 1 shallot, minced
• 2 eggs, beaten (I know it sounds weird. Just do it, okay?)

Steps:

1. Boil the linguini until it is al dente (boiled but not mushy). In the last 2 minutes of cooking, throw in the asparagus. Don't throw it in too early or you'll end up with mushy asparagus and green pasta. Not pretty stuff. You want it to be in just long enough to get nice and bright green, but no longer or it'll turn a dull green color. Sad.
2. Drain the pasta and asparagus and reserve some of the liquid!
3. Heat a medium sauté pan over medium high heat (don't put any oil or spray in it).
4. Place bacon into pan and dry until brown and crispy, or until your husband comes into the kitchen because of the smell.
5. Place the cooked bacon on a paper towel-lined plate and let drain.
6. Drain off some of the bacon grease and reduce heat to low. Be extremely careful; hot grease is very, very hot and very, very dangerous!
7. In the remaining bacon grease, sauté the garlic, shallot, and red pepper flakes about 1-2 minutes, making sure not to burn the garlic. Remove pan from heat.
8. Place the drained linguini and asparagus in the pan with the garlic and shallot and turn to incorporate.
9. Add parmesan cheese and turn to coat.
10. Add beaten eggs and turn to coat and let eggs cook, about 2 minutes. If the pasta mixture is too thick, loosen it up with some of the reserved pasta cooking liquid.
11. Plate and buon appetito!