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Tom Lyon's Bacon 'n' Eggs LinguineI first learned about this dish when I was in high school. My mother and I were attending a wake for a good friend whose mother had died. It was the first time I experienced a gathering of people who were sharing stories about a person who died that had the whole room laughing. I noticed people shift from laughter to tears and back again. I remember thinking when I die I would like to know people gathered to mourn and in turn shared a lot of laughter from memories shared.

Our friend Tom invited my mother and I to help out in the kitchen. This is when I learned about this incredible dish. It’s so simple to make and perfect comfort food to feed a small crowd.

As I was driving home from work tonight thinking over my day I realized what dinner would be. Earlier today I learned about a young boy who died from a hiking accident who was good friends with people who mean a lot to me. When someone dies it is sad enough. When someone dies who is very young it hits home even more how this thing called life is here to be lived fully and respected, as nothing is permanent.

Life is always too short.

Thank you Tom for sharing this miracle concoction with me. It is “stick to the ribs” delicious and brings back many fond memories. I shared this recipe time and time again – always a favorite. Here it is again from my original posting.

Tom Lyons’ Bacon ‘n’ Eggs Linguine
It doesn't last long either

1 pound Linguine
Hot Bacon – freshly fried, drain on paper towel, crumble, save drippings
6 Fresh Eggs – beaten
Butter softened
½ to1 cup Grated Asiago, Parmesan, or Romano Cheese
Salt n Pepper

Place linguine in boiling water and cook al dente (6-7 minutes).
Immediately add butter and beaten eggs and toss. The heat from the hot pasta cooks the eggs.
Add the hot, crumbled bacon and some of the drippings (optional, but tasty) then toss.
Add half of the grated cheese, salt ‘n’ pepper to taste, then toss saving the remaining cheese to top off the dish.

The key to this dish is efficiency – adding ingredients to hot, hot, hot pasta immediately. Time the bacon to be nice and crispy and ready just before the linguine is finished cooking.

It’s one of the magical dishes that I learned how to make when I was fifteen. Tom Lyons learned this dish from his mother. I tasted it for the first time at his mother’s wake where he served it because it was the family’s favorite dish. She made it for them with love. I am proud to carry on the tradition of making this dish.