Copyright Thomas Saaristo  All Rights Reserved
Pasta carbonara
I have been known to have this 'bacon and eggs' pasta dish for breakfast. It comes
together in no time and is just the savory dish someone with a 'salt tooth' (as
opposed to a sweet tooth) might appreciate on a weekend morning. Of course it is
also a perfectly respectable weeknight meal

1 pound hickory smoked thick cut bacon, cut into 1 inch long lardon
1/4 cup House salt
1 pound linguini
3 large eggs
1/3 cup minced fresh parsley
Freshly grated Parimgiano Reggiano
Black peppercorns in a pepper mill

Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain on
paper towel or brown paper bags

Bring a large pot of water to the boil. Slowly add the salt followed by the linguine. Stir
everything together and cook until al dente, 9 to 11 minutes

Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the
cooked bacon and the chopped parsley ready at hand.

When the pasta is done, reserve 1 cup of pasta cooking liquid then drain

Tumble the pasta into the bowl with the eggs and immediately begin tossing. Keep
tossing until there is no more raw egg visible

Sprinkle in the bacon and the parsley and plate immediately

Pasta carbonara benefits from being further garnished with more freshly grated
Parmigiano Reggiano and plenty of freshly ground black pepper