An easy pasta dish that screams comfort-food delicious. Linguine Carbonara with Bacon is one of those dishes you nearly always have the ingredients for and comes together in less than 30 minutes.
I am such a pasta-lover. It’s so easy and versatile — you can dress it up hundreds of different ways and it is always delicious.
The problem with pasta is that my freak-of-carb-nature other half is not so crazy about pasta.
I know, right? Weird.
So have have to reserve my pasta recipes for days of complete necessity.
Days that are crazy and I pretty much only have time to boil water. Or days that I have strategically avoided the grocery store for a week because it feels like a chore. Or days where the washing machine floods the downstairs with an inch of water. Twice.
That day I ordered sandwiches and washed them down with 3 glasses of wine.
But for all the other days, this super simple, stick-to-your-ribs pasta dish is THE BESSSST.
The cheese and eggs coat the linguine to make a rich creamy sauce. The bacon is… well it’s BACON. And Brussels sprouts are my favorite! The crispy Brussels sprouts with a hint of garlic are my favorite part.
- 1 pound linguine
- 6 slices center cut bacon, cut into 1" pieces
- 2 tablespoons olive oil
- 2 cloves garlic
- 3 cups chopped Brussels sprouts
- 4 eggs, lightly beaten
- 1 cup grated Parmesan cheese
- Get the water for the pasta on the stove and cook according to package instructions. Make sure to reserve 1 cup of the cooking liquid before draining the pasta.
- In a deep skillet cook the bacon until crisp and then set it aside on paper towels to drain. Remove any excess grease in the pan, leaving only about a tablespoon to cook the Brussels sprouts.
- Add the olive oil to the skillet and let it heat up. Then add the garlic and let it cook over medium heat just long enough to be a little fragrant -- burned garlic is bitter so be careful. It will only need a minute. Add the Brussels sprouts and let them cook for about 5 minutes over medium to medium high heat until they are crispy and toasted. Remove the Brussels sprouts from the skillet and set aside for just a minute.
- Leave the skillet off the heat. Pour in the eggs and the cooked linguine. Toss the pasta with the eggs to coat, adding a little of the cooking liquid to the pan just to move things around.
- Add the cooked bacon and Parmesan cheese, tossing a little more to coat the pasta and mix it up well.
- Top with the crispy Brussels sprouts and serve warm.