Linguine Carbonara with Peas & Bacon
Ingredients:
- 8 Ounce Bacon
- 8 Cloves Garlic
- 12 Ounce Linguine pasta
- 6 Tablespoon Butter
- 1 Cup Peas
- Salt
- Pepper
- 2 Ounce Cream cheese
- Shredded parmesan
- 2 Yolk Egg
Directions:
- Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Place bacon on a baking sheet. Peel 6 cloves of garlic; place in the center of a small piece of foil. Drizzle with olive oil and cinch into a packet. Add to same sheet. Bake until bacon is crispy and garlic is softened, 15-20 minutes.
- Cook pasta until al dente. Drain and transfer to a medium bowl. Toss with a drizzle of olive oil. Peel and thinly slice remaining 2 garlic cloves.
- Roughly chop baked bacon. Mash baked garlic into a paste.
- Melt butter in pot over medium heat. Add sliced garlic and cook until fragrant. Stir in peas until coated and warmed through. Season with salt and pepper. Stir in mashed garlic and cream cheese until combined.
- Stir in pasta, bacon, parmesan, and butter. Toss until pasta is coated in a creamy sauce.
- Remove from heat and immediately stir in egg yolk until thoroughly combined and thickened. Divide pasta between bowls and top with pepper.