GROUPER RECIPE BAKED RECIPES

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BACON-TOMATO LINGUINE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Bacon-Tomato Linguine Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces fresh linguine
6 slices bacon, cut into 1/2-inch pieces
3 cups cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
1 teaspoon finely grated lemon zest
Freshly ground pepper
1 cup fresh basil, torn

Steps:

  • 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.

Nutrition Facts : Calories 470, FatContent 19 grams, SaturatedFatContent 7 grams, CholesterolContent 165 milligrams, SodiumContent 684 milligrams, CarbohydrateContent 54 grams, FiberContent 4 grams, ProteinContent 22 grams, SugarContent 5 grams

BACON-TOMATO LINGUINE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Bacon-Tomato Linguine Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces fresh linguine
6 slices bacon, cut into 1/2-inch pieces
3 cups cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
1 teaspoon finely grated lemon zest
Freshly ground pepper
1 cup fresh basil, torn

Steps:

  • 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.

Nutrition Facts : Calories 470, FatContent 19 grams, SaturatedFatContent 7 grams, CholesterolContent 165 milligrams, SodiumContent 684 milligrams, CarbohydrateContent 54 grams, FiberContent 4 grams, ProteinContent 22 grams, SugarContent 5 grams

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