1 lb. linguine, uncooked
1 Tbsp. oil
2 c. broccoli, chopped into small pieces
1 medium onion, chopped
2 tsp. garlic, minced
4 slices thick cut bacon, chopped
½ c. crème fraiche, softened at room temp.
5 egg yolks
½ c. parmesan cheese, grated for garnish
1 handful parsley, chopped for garnish
Salt and pepper to taste
1. Bring a pot of lightly salted water to a boil and cook linguine to package directions (usually 10 to 12 minutes), along with the broccoli. Drain and drizzle with a little oil, toss and set aside.
2. Meanwhile, heat oil in a large saute pan over medium heat. Add the onion and garlic and cook 3-4 minutes until softened. Season with a little salt and pepper to taste. Add the bacon and cook until the bacon is crisp. While the bacon is cooking mix the egg yolks into the crème fraiche. When the bacon is crisp, stir in the crème fraiche mixture and stir to combine. Immediately toss into the spaghetti and broccoli. Serve immediately garnished with parmesan cheese and parsley.