Bacon Linguine Carbonara

the Story

This carbonara is a decadent twist on the Italian classic, bursting with rich, savory flavors. Silky strands of linguine are coated in a luscious, creamy sauce made from eggs and Parmesan, with the perfect amount of cracked black pepper for a touch of heat. Crispy, smoky bacon infuses each bite with a salty, umami-packed crunch, while aromatic garlic adds a layer of warmth and depth that takes the dish to the next level. The sauce clings to the pasta, creating a luxurious, melt-in-your-mouth experience that’s both comforting and elegant. It’s a dish that’s as simple to prepare as it is satisfying, perfect for a weeknight indulgence or a special occasion meal.

the Ingredients

• (1) LB of Linguine

  • (3) Cartons of Low Sodium Chicken Broth, for Boiling the Pasta

  • Onion Salt, for Boiling the Pasta

• (8) Strips of Bacon, Cooked according to Package, Diced

• 2 Tbsp of Olive Oil

• 2 Tbsp of Butter

• 2 Cloves Garlic, Minced

• 1/2 Cup of Chicken Broth, from the Pasta Water

• 1/2 Tsp Black Pepper

• 1/2 Tsp Onion Salt

• (2) Eggs

• 1/2 Cup Grated Parmesan Cheese, plus more for serving

the Instructions

• Cooking the Bacon

  • In a large skillet, heat the oil and butter over medium heat.

  • Add the Bacon and cook until crisp, about 4 minutes.

  • Add the Garlic, Chicken Broth, Salt, and Pepper. Simmer for about 3 minutes.

  • Remove from heat and drain any excess grease.

• Prepping the Carbonara

  • In a large bowl, whisk together the eggs and cheese. Set Aside.

• Cooking the Linguine

  • In a large pot, combine the cartons of Chicken Broth, Onion Salt, and bring to a boil.

  • Add the Linguine and gently boil according to the package instructions.

  • Drain the Pasta and add it to the Carbonara mixture. Toss quickly.

  • Add the Bacon Mixture over the Linguine.

  • Serve immediately with additional Parmesan Cheese.