The Incredible Edible Egg Comes to the rescue – again. See www.aeb.org.

By on February 4, 2018

Linguine with Bacon and Eggs and Onions and Peas

I have always relied on the Egg Board for good advice and recipes for eggs. To my mind, the incredible, edible egg is almost the perfect food. Loaded with protein, under sixty calories, little extraneous fat. What’s not to love?
Once, several years ago, I decided I wanted to write a book about eggs, but it was in one of those bizarre moments when eggs were on the do-not-fly list. I knew it was nonsense, but only a few years later when eggs were back in vogue could one even consider doing a whole book on the topic.
Cut to the present and I turned once again to the Egg Board for inspiration. See www.aeb.org. That website is brimming with good ideas.
Somehow, I bought a double supply of eggs this week and I thought, eeek, how can I use these eggs up without growing bored.
Sure enough, The Egg Board had enough recipes and ideas to keep me tantalized for weeks.

1 lb. Linguine, cooked according to package directions
6 slices thick-cut bacon, cut into ¼ inch pieces
1 large shallot, finely chopped
2 garlic cloves, chopped
2 large EGGS AND egg yolks

½ cup cream
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2/3 cup freshly grated Pecorino cheese, plus extra for serving
1 tbsp. extra-virgin olive oil

½ cup chopped parsley AND peas

• Yields: 6 servings

1. COOK linguine according to package directions..
2. Meanwhile, FRY bacon in large skillet over medium heat, turning occasionally, until crisp, about 5 minutes. TRANSFER bacon with slotted spoon to a plate. DRAIN all but 1 tablespoon of the drippings. ADD shallot and garlic to the skillet and COOK, stirring, until softened, about 2 minutes.
3. WHISK eggs, egg yolks, cream, Pecorino, salt and pepper in medium bowl – set aside.
4. DRAIN pasta, reserving ½ cup cooking liquid. ADD pasta, bacon and oil to skillet mixture; TOSS to coat.
5. REMOVE pan from heat. ADD egg mixture, tossing constantly. Gradually add enough of reserved cooking liquid, TOSSING, until sauce is creamy.
6. SPRINKLE with parsley, peas, and extra Pecorino cheese, if desired. Serve at once.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”