Recipe for Asiago, Bacon & Parmesan Linguine (similar to Pasta Carbonara)

Looking for another way to use up egg yolks after baking. Try this easy Creme Brulee recipe.

Asiago, Bacon & Parmesan Linguine (similar to Pasta Carbonara)

1 lb. linguine 

4 eggs

6oz of cooked diced bacon 

1/2 c shredded Asiago 

1/2 c Parmesan cheese ( I used grated, but shredded is fine too.)

Black pepper

Salt

This is similar to a pasta Carbonara but uses linguine instead of spaghetti and Asiago instead of Romano.)

1. Cook pasta in generously salted water until al dente, about 8-10 minutes.  Reserve about 1/2 cup of the water before draining the pasta.
2. In a large bowl, whip the eggs and cheeses together until nice and creamy.  Add about 1tbsp of the reserved salted water to thin the egg/cheese mixture slightly if needed.  (I prefer my sauce a little thinner, so I added a little of the water to the mixture)
3. Cook the diced bacon until brown and the edges slightly crispy. Remove the excess bacon fat.
4. Over medium heat, heat the bacon bits with the reserved water and the cooked linguine.  Heat until the reserved water is absorbed by the pasta and it is heated evenly throughout the mixture.
5. Add the heated pasta to the egg/cheese mixture.  
6. Toss quickly to distribute the sauce and thicken & cook the egg.
7. Serve warm with a dusting of Parmesan and a generous sprinkle of black pepper. 

Serves 6.