FOOD FOR THE SOUL: Organic Tomato Bacon Linguini

 Organic Tomato Bacon Linguini

Ingredients (makes four servings)

• A pinch of kosher salt
• 12 ounces linguini product of your choice
• 6 slices uncured organic bacon, cut into 1/2-inch pieces (Pancetta optional)
• 3 cups of organic cherry, teardrop or grape tomatoes
• 1 shallot, thinly sliced
• 2 large organic eggs beaten
• 1/3 cup grated Parmesano Reggiano cheese, plus more for topping
• 1 teaspoon finely grated lemon zest
• Freshly ground pepper
• 1 cup fresh organic basil, torn or made into a chiffonade

Directions

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• 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 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

Cook time: 25 minutes

This is an easy and delicious pasta dish that not only taste great it is a light and healthy lunch or even great for dinner.

 

Learn more at www.realorganicchef.com. Contact R.O.C. Team Las Vegas at (702) 762-3278