Here’s an easy spring pasta recipe idea – linguine with bacon, peas, and egg, with parsley and lemon zest on top. It comes together in 20 minutes!
This spring pasta with peas has sweetness from the peas and caramelized onion, saltiness from the bacon, umami from the egg and the parmesan, and freshness from the parsley and lemon. The silky egg yolk really does bring it all together, in my opinion, and it’s fun to break the yolk.
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Linguine with Spring Onion, Peas, Bacon and Egg
- 3 slices of bacon
- 8 ounces linguine
- 4 spring onions cleaned and quartered
- 1 cup of frozen peas
- 1 small handful of parsley chopped
- 2 eggs separated (save the egg whites for something else later)
- 1/4 cup parmesan
- zest of 1 lemon
- bring a pot of water to a boil
- in a separate pan, fry 3 slices of bacon, letting the fat render out. when crispy, remove the bacon and set aside, chop into bits.
- once the water is boiling, add in linguine and cook to al dente (7 minutes).
- cook the spring onions in the bacon fat until translucent.
- add the al dente pasta directly into the onion/bacon fat mixture, toss to coat the pasta
- add the frozen peas to the still boiling water and blanch quickly – about 30 seconds, and then transfer into the pasta mixture
- once all tossed and combine, plate the pasta
- top with parsley, lemon zest, and parmesan cheese and place an egg yolk in the middle.
- a little bit of flaky salt and pepper on top, and voila!