Wednesday, March 28, 2012
A Recipe For . . .
. . . Linguini with Black Pepper, Fava Beans and Bacon Cream.
Instead of cracking open a can of chicken noodle soup to celebrate these last days of National Noodle Month, you should do it up in high style.
We tracked down NoMI Kitchen chef Sean Pharr for his ridiculously decadent recipe for Linguini with Black Pepper, Fava Beans and Bacon Cream:
1\4 lb diced bacon
1\4 cup blanched fava beans
1\2 cup heavy cream
1\8 cup grated pecorino
2 tbsp minced shallot
1 minced garlic clove
1 farm egg (yolk)
1\2 lb par cooked linguini
In a large pot, boil lightly seasoned water and cook linguini until al dente. Chill pasta under running water and reserve.
In a large sauté pan, render diced bacon until lightly caramelized. Add shallot and allow to sweat for a few seconds. Add garlic, and allow it to sweat for a few more seconds.
Add cream and reduce by one third. Using a pepper grinder, add a liberal amount of coarsely cracked black pepper. Add blanched fava beans and par cooked linguini. Toss in pan until pasta is evenly coated.
Add grated pecorino and continue stirring until cheese is evenly incorporated. Plate pasta into two to three pasta bowls. Place an egg yolk in the center of pasta and garnish with grated pecorino Romano.