Chef Nick’s Linguini Carbonara with Avocado Peach CrostiniPrint Print Without Images
1/2 pound dry linguine pasta
2 tablespoons olive oil
3 slices of Lepp’s double smoked bacon, cut into 3/4 inch pieces
2 slices of Lepp’s pancetta, cut into 1/2 inch pieces
3/4 cup heavy cream
3/4 cup grated parmesan cheese
3 ounces fresh bocconcini cheese
1 teaspoon fresh minced garlic
2 egg whites, whisked
2 whole eggs, uncracked
1 cup arugula leaves
1 teaspoon balsamic reduction
1 teaspoon white vinegar
fresh ground black pepper
(makes 15 small crostini)
1 baguette, thinly sliced
drizzle of olive oil
1 large avocado, sliced into 1/2 inch cubes
1 large peach, sliced into 1/2 inch cubes
juice of 1 lime
2 tablespoons chopped chives or scallions
salt and pepper
1/4 cup feta cheese
drizzle of honey
- Bring 2 large pots of salted water to a boil, add noodles to one pot and cook pasta. (Other pot of boiling water is used in step 5.)
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add bacon and pancetta and cook until it has rendered its fat and is crisp.
- Drain the linguine and add to the skillet with bacon, pancetta and rendered fat. Add the garlic and cream and cook for 3 minutes. Remove from heat.
- To the skillet, add egg whites and 1/2 cup parmesan cheese. Add ground black pepper then toss until well mixed.
- To the second pot of water, add the vinegar and then crack and gently add eggs to water and poach for 4 minutes. Carefully scoop out the eggs with a slotted spoon and set aside.
- Divide the pasta between 2 bowls, make a nest in the middle and slide a poached egg in to the nest. Top with remaining parmesan cheese, sliced bocconcini cheese, fresh arugula and finish with a drizzle of balsamic reduction.
- Preheat oven to 350°F.
- Brush the baguette slices with olive oil and season with salt and pepper. Toast until golden brown around the edges.
- Mix together avocado, peaches, lime juice, salt, pepper and chives. Stir in feta. Spoon onto toasted baguette slices, drizzle with a little honey and serve.
*When pomegranate seeds are in season, mix 2 tablespoons with the crostini topping for a pop of colour and delicious flavour.