Chef Nick’s Linguini Carbonara with Avocado Peach Crostini

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chef nicks linguine carbonara with avocado peach crostini


Pasta Ingredients:
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

Crostini Ingredients:
(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



  1. 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.)
  2. 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.
  3. 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.
  4. To the skillet, add egg whites and 1/2 cup parmesan cheese. Add ground black pepper then toss until well mixed.
  5. 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.
  6. 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.


  1. Preheat oven to 350°F.
  2. Brush the baguette slices with olive oil and season with salt and pepper. Toast until golden brown around the edges.
  3. 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.