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1
Start bringing a pot of water to a boil.
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2
Do not add salt yet.
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3
Add the bacon to a cold, large saute pan (I use a non-stick Calphalon One or an All-Clad stainless steel) and begin to heat over a med flame.
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4
Slowly cook the bacon until it is crispy.
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5
Turn off heat and remove bacon from pan and drain on a paper towel or on a ripped piece of an old paper shopping bag.
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6
Remove most of the bacon fat from the pan, but keep a small amount (a tsp) in the pan.
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7
Turn the pan back on med heat and when the grease is hot add the shallots and a pinch of salt.
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8
Sweat the shallots for 3-5 minutes or until soft.
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9
If needed, add a tsp or two of water to the shallots to help them get going.
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10
This also will help deglase all those tasty bacon bits from the bottom of the pan.
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11
After shallots are soft, add garlic and cook with shallots for one minute.
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12
Keep the heat low enough so the garlic does not brown.
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13
Move the garlic and shallots to the side of the saute pan.
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14
Turn heat back to med-high.
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15
At this point I usually add a little water (a tsp or two) to the pile of shallots/onions and garlic which helps to soften them and keep them from browning.
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16
Salt the boiling water generously and add the linguine.
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17
When pan is hot add the asparagus to the pan and saute over the med-high flame for a couple of minutes.
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18
Then add the snap peas and cook for a minute or two longer.
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19
Dont overcook the vegetables.
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20
Add bacon back to pan.
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21
Reduce heat to low.
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22
Before draining the pasta reserve 1/2 cup of pasta water.
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23
The pasta should be al dente (5-7 minutes cooking time, depending on thickness) Drain the pasta and add to the saute pan, mixing with ingredients.
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24
Add small amounts of pasta water and/or extra virgin olive oil to create a sauce.
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25
Grate Grana Padano cheese, to taste, into the saute pan.
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26
Salt and pepper to taste.
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27
Enjoy!
