Linguine, Bacon, and Mushrooms

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people
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Comments (7) Post a Reply

  1. Alison says:

    Yum! This sounds so good. I cannot wait to make it.

    1. Giangi Townsend says:

      Thank you, Alison. Please share your picture with us when you do. I am sure you will enjoy it.
      Have a great day.
      Giangi

  2. Arnie says:

    Something is missing.
    You are serving under-cooked pasta combined with RAW eggs…kind of scary.
    Or am I missing something?

    1. Giangi Townsend says:

      Hi Arnie, The cooked pasta, which is always better to cook at al dente, cooks the raw eggs as well as the hot bacon and mushroom mixture. Adding cooking water will, not only continue cooking the pasta but will cook the eggs too. Once you mix it all together you will see that it is all cooked.
      I understand your concern, and I will never serve or share uncooked eggs recipes.
      I hope this put at ease your concerns.
      Thank you for stopping by
      Best,
      Giangi

  3. Arnie Miller says:

    If you told me that instead of tossing it all into a bowl and the ingredients were tossed into the frying pan (as in a scampi) I’d believe the eggs would cook properly. Not convinced all that would take place in the bowl as described. But hey, you made it and I assume it came out perfect so that is all that matters. Appreciate the reply you left.

  4. Hannah says:

    Arnie,

    Your American is showing. This is a common and historical Italian method of saucing pasta. This is what pasta should be, not the Olive Garden, as I can only assume you are used to. Don’t attempt to publicly embarrass the author in the comment section when you do not know what you’re talking about.

    Giangi, this was a wonderful recipe and thank you for sharing real pasta.

    1. Giangi Townsend says:

      Thank you, Hannah.

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