Linguine with bacon and eggs – Linguine alla carbonara

Ingredients for 2 servings:

• 100g linguine
• 300 g water
• 6 g chicken broth, granulated
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh or frozen
• 50 g bacon, streaky, smoked, diced
• 2 tbsp olive oil
• 10 sugar snap peas, fresh
• 25 g carrot(s)
• 2 m.-large tomato(s), fully ripe
• 2 pinches of black pepper, freshly ground
• 40 g Pecorino, coarsely grated, alternatively mountain cheese
• e.g. salt or chicken broth, granulated
• 2 tbsp egg(s), size M
• 2 tbsp cream
• 2 tbsp water, from cooking the pasta
• 1 pinch(s) chicken broth, granulated
• 1 tsp lemon juice
• 40 g Pecorino, coarsely grated, alternatively mountain cheese
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Colorful, spicy pasta with vegetables and egg sauce. A primo piatto from Lazio, Italy.

Bring the water to a boil and dissolve the chicken stock in it. Add the linguine and cook al dente according to the package instructions. Strain the pasta, reserving the stock and reserving the remaining stock. Trim both ends of the onions and garlic cloves, peel them, and chop into small pieces. Remove the stems from the bell peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strips. Wash the small green chili and cut them crosswise into thin slices, leaving the seeds on and discarding the stem. Wash the snow peas, trim both ends, and pull the strings off on both sides. Cut the pods crosswise into pieces about 5 mm wide. Wash a piece of carrot, trim the bottom end, and peel it completely. Use a julienne slicer to slice the carrot into silken strands. Have the required amount ready. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green stem and seeds. Cut the quarters into cubes of about 5 mm. For the sauce, crack the eggs and whisk them with the remaining ingredients until smooth and set aside. Fry the diced bacon in olive oil until it starts to color and smells fragrant. Add the onions, garlic, pepperoni, and chili and fry for 1 minute. Then add the snow peas, carrots, tomatoes, and pasta and fry for 2 minutes. Remove from the heat and season with salt, pepper, and pecorino to taste. Check the temperature. As soon as it drops below 60°C, pour the sauce over the pasta and serve immediately with the remaining pecorino in a separate bowl as a pan dish. Note: If serving in individual serving plates, garnish them and sprinkle the pecorino over the linguine before serving.