Tom Lyons’ Bacon ‘n’ Eggs Linguine
1 pound Linguine
Hot Bacon – freshly fried, drain on paper towel, crumble, save drippings
6 Fresh Eggs – beaten
½ to1 cup Grated Asiago, Parmesan, or Romano Cheese
Salt n Pepper
Place linguine in boiling water and cook al dente (6-7 minutes).
Immediately add butter and beaten eggs and toss. The heat from the hot pasta cooks the eggs.
Add the hot, crumbled bacon and some of the drippings (optional, but tasty) then toss.
Add half of the grated cheese, salt ‘n’ pepper to taste, then toss saving the remaining cheese to top off the dish.
The key to this dish is efficiency – adding ingredients to hot, hot, hot pasta immediately.
Time the bacon to be nice and crispy and ready just before the linguine is finished cooking.
It’s one of the magical dishes that I learned how to make when I was fifteen. Tom Lyons learned this dish from his mother. I tasted it for the first time at his mother’s wake where he served it because it was the family’s favorite dish. She made it for them with love. I am proud to carry on the tradition of making this dish.