I never liked bacon.
As a kid, I hated bacon. Not that it’s a bad thing…
As I grew taller, I evolved. I didn’t start loving bacon, but I started liking the added taste it gave to some dishes. Classics: BLTs, pasta carbonara and Caesar salad.
When I saw a BLT with avocado in it, it looked so delicious I had to try it. So I bought fake meat for the first time. And I actually liked the veggie bacon more than the real thing! Guess the greasy aspect of bacon was part of the reason I disliked it…
I made BLTs for a couple days but still had bacon to use. And while looking for a lunch to buy at school, I saw it. Linguine carbonara. And I knew what to do with my veggie bacon; the carbonara recipe I used to make and forgot about ;-).
Adaptation of “Tagliatelles à la carbonara”, La cuisine des filles, Fleurus
- 4 servings (375g) whole wheat linguine (or other pasta of your choice)
- 8 slices vegetarian bacon
- 1 cup 15% thick country cream
- 2 egg yolks
- 1/2 tsp dried parsley flakes
- Grated parmesan, to taste
- Freshly ground black pepper, to taste
Directions: Bring a pot of water to a boil. Add pasta and cook according to package directions.
Meanwhile, cook bacon according to package directions. Break it in small pieces. In a big bowl, whisk egg yolks and cream together.
When pasta is ready, drain and transfer to the bowl. Toss to coat with the sauce. Add bacon and toss again. Serve immediately sprinkled with parmesan and black pepper.
I always loved this recipe and still do. It is just as good with veggie bacon! Creamy with crunchy salty bacon pieces. Yum!
Do you like bacon?