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|2 tablespoons||olive oil|
|1/4 pound||sliced bacon, cut crosswise into thin strips|
|2 cloves||garlic, minced|
|1/2 cup||red wine|
|1/2 teaspoon||fresh-ground black pepper|
|1/2 cup||grated Parmesan cheese, plus more for serving|
|2 tablespoons||chopped fresh parsley|
1. In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.