Lemon Thyme Linguine alla Carbonara

By vealam

Ingredients

• 1 pound Linguine
• 4 slices bacon, chopped
• 2 oz butter
• 1/2 onion, finely sliced
• 2 small shallots, finely sliced
• 1 tablespoon thyme, finely chopped
• 2 garlic cloves, finely chopped
• 4 eggs
• 1 cup parmesean cheese
• 1 teaspoon lemon zest

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from chasingdelicious.com

Preparation

Step 1

Cook pasta in boiling water according to the instructions, just until al dente. Drain the pasta, reserving some starchy pasta water.
In the meantime, cook bacon in a wide, large pan until crisp over medium heat.
Once the bacon is done, remove it from the pan. Add the butter to the pan and let melt. Once melted, add the onion, shallot, garlic, and thyme. Cook until the onions begin to turn translucent, about 20 minutes over medium-heat.
Once the pasta and the onions are finessed cooking, mix together the eggs and parmesan cheese in a separate bowl.
Pour the al dente pasta in dish with onions and butter. Toss until liberally coated. Add a drizzle of olive oil if necessary.
Remove from the heat and add in the egg and parmesan mixture and toss until evenly blended and the mixture begins to coagulate, creating a creamy sauce. Add the bacon, a little more grated cheese and lemon zest. Serve.