Ingredients
1 teaspoon butter
1 grilled dough
4 ounces fresh spinach linguine
2 strips thick cut bacon, sliced on the bias in 1/8-inch thickness
1 large egg
1/3 cup Locatelli romano cheese (grated)
1/4 cup Italian parsley, finely chopped
Salt and freshly ground black pepper
Directions
- Place butter in a saute pan over a medium heat. Cook bacon until crispy, remove from the heat and place contents of pan in a mixing bowl. Allow bacon and fat to cool, slightly. Add eggs and cheese and mix well. Cook pasta until al dente and toss with other ingredients. Place on top of grilled dough and place under a broiler until the mixture raises slightly (about 3 to 5 minutes). Season to taste with salt and pepper.
- Drink Recommendations: Peroni Beer Mittnacht-Klack, Tokay Pinot Gris, Vin d'Alsace, 1997
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