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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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1 pack (1 lb) linguine pasta
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45 mL (3 tbsp) olive oil
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500 mL (2 cups) 35% cream
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1 clove of garlic, minced
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3 mL (1/2 tsp) salt
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3 mL (1/2 tsp) ground nutmeg
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To taste, freshly ground pepper
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1 pack (250 g) bacon, finely chopped
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1 tomato, seeded and diced
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375 mL (1 and 1/2 cups) baby spinach
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250 mL (1 cup) parmesan cheese, grated
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1 egg yolk + 30 mL water
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Directions
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Cook the pasta al dente in a pot of boiling water (follow the instructions on the package). Drain. Add oil. Mix. Set aside.
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Place all the cream ingredients in a pot. Bring to a boil. When it starts to bubble, remove from heat.
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In a large skillet, brown the bacon until crisp. Remove and set aside on a plate. Remove excess fat.
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In the same skillet, add the diced tomatoes and spinach. Cook for 1 to 2 minutes. Pour in half the infused cream. Bring to a boil. Let the mixture reduce a little. Add the pasta. Mix well and cook for 1 to 2 minutes.
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Add the remaining cream, half the cheese, and half the bacon. Mix well and cook for 1 minute.
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Remove from heat. Add some cheese and the egg yolk. Mix well until everything is melted and creamy.
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Serve immediately and top with the remaining cheese and bacon.
Chef’s secret
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The infused cream can be stored in the fridge for up to 7 days. It’s very practical for making a quick dinner, sauce, or salad dressing.
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Mixing the egg yolk with a splash of water will help thin the mixture, making it easier to mix with the pasta.
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