Welcome to another Foodie Friends Friday! I am down-to-my-toes excited to introduce this Chef to you! After she appeared on some network TV show, I was blessed to take a cooking class with today’s guest. We’ve kept in touch since then and let me tell you, she is one classy lady. She’s got a wicked sense of humor, topped off with a whole lot of SPUNK! I adore her and I’m so thankful she agreed to share this recipe with you! Without further delay, may I introduce you to the lovely, Chef Jyll Everman!
Hi everybody, my name is Jyll Everman and I live in Glendora, CA where I operate a catering business called Jyllicious Bites, which specializes in gourmet finger foods. I also teach cooking classes at Village Kitchen Shoppe and Williams-Sonoma, as well as travel the country as a guest chef for large Home and Garden Shows. You might also know me as a finalist from season 7 of “Next Food Network Star.”
I am not a food blogger. I would LOVE to be a food blogger one day, but my various jobs keep me from being able to recipe-test as much as I would like. Although I specialize in gourmet finger foods, I am expecting my first baby this November (SO excited!) and all this baby wants is NOODLES! All day I dream of asian noodles, spaghetti with meatballs, macaroni and cheese, you name it, I crave it! I pray that someday we discover that Ramen Noodles are good for you, because that would be a cheap solution to my carb loving cravings!
Because I don’t have a food blog, you can find me at two different places. I would love for you to follow me on Facebook at: Jyll Everman Fan Page. I am constantly talking food, new trends, new recipes I have come up with and getting advice on my Podcast “Survival of the Foodist” on iTunes. You can also find me at www.Jylliciousbites.com, my catering website that also carries news on what’s going on with my life along with a recipe of the month.
The recipe I decided to share, even though I probably should share a finger food recipe, is one of my favorite pasta dishes of all time. Now, keep in mind, being pregnant doesn’t allow me to eat undercooked eggs, so this is a smidge torturous to even write about, but I want you all to indulge for me! This is my perfected Linguini Carbonara Recipe and I hope you love it as much as I do!!
Perfect Linguini Carbonara!
Serving Size: 4-6
1 lb linguini
8 egg yolks + 2 eggs
1 1/5 cups parmesan
6 slices of bacon, diced
6 cloves of garlic, sliced thin
1 cup frozen peas, thawed
salt, pepper, cayenne
In a large non-stick pan, sauté bacon. After one minute, add the sliced garlic and cook until the bacon is crisp and the garlic is golden. Remove from pan and cool slightly.
Boil pasta in a large pot of salted water until cooked al dente, adding the peas in the last minute of cooking. Add 2/3 cup of the pasta water to the garlic and bacon.
In a medium bowl, whisk the egg yolks, eggs and parmesan. Slowly add the bacon/garlic mix, tempering in slowly to keep from scrambling the eggs. Once combined, toss with the pasta and stir to create a sauce. Season with salt, pepper and cayenne.
Want to hear more from Jyll?
Follow her on Facebook (I’m telling you, she’s a riot!) at: Jyll Everman Fan Page
Find her on Twitter: @JylliciousE
Or check out her podcasts on iTunes, under “Survival of the Foodist”