1 serving linguine
4 slices bacon (chopped)
1/4 pound shrimp (peeled and deveined)
1 clove garlic (chopped)
pepper to taste
1 egg yolk
1 tablespoon heavy cream
1/4 cup parmigiano reggiano
1 tablespoon parsley (chopped)
Start cooking the pasta.
Fry the bacon in a pan and set aside.
Drain most of the bacon grease from the pan but reserving about 1 tablespoons worth.
Add the shrimp, garlic and pepper and saute until just cooked.
Mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
Drain the cooked pasta reserving some of the water.
Add the pasta to the pan and toss.
Remove the pan from the heat and wait for the sizzling to stop.
Add the egg mixture and toss to coat.
Add a bit of the pasta water and toss to mix and coat.
Source: Closet Cookin
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