Double-bacon Carbonara Recipe

Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Cook the Bacon

In a large skillet over medium heat, cook the regular bacon slices until crispy. Remove and let drain on paper towels. In the same skillet, cook the thick-cut bacon until crispy. Remove and chop into smaller pieces.

Make the Alfredo Sauce

In a saucepan, combine heavy cream and minced garlic over medium heat. Bring to a simmer, then reduce heat to low. Stir in grated Parmesan cheese until melted and smooth. In a bowl, whisk together egg yolks, salt, and black pepper. Gradually add the cream mixture to the egg yolks, whisking continuously to temper the eggs. Remove from heat.

Mix Pasta and Sauce

Add the cooked linguine to the saucepan with the Alfredo sauce. Toss to coat evenly. Add the chopped thick-cut bacon and crumbled regular bacon, mixing well.

Garnish the Dish

Serve the carbonara topped with sliced green onions. Prepare your choice of soup or salad on the side.

Prepare the Garlic Homeloaf

Preheat your oven to 375°F (190°C). In a small bowl, combine softened butter, garlic powder, and chopped parsley. Slice the French bread lengthwise and spread the garlic butter mixture evenly on both halves. Wrap in foil and bake for 10-15 minutes until warmed through.