- Start bringing a pot of water to a boil. Do not add salt yet.
- 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. Slowly cook the bacon until it is crispy.
- 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. Remove most of the bacon fat from the pan, but keep a small amount (a tsp) in the pan.
- Turn the pan back on med heat and when the grease is hot add the shallots and a pinch of salt. Sweat the shallots for 3-5 minutes or until soft. If needed, add a tsp or two of water to the shallots to help them get going. This also will help deglase all those tasty bacon bits from the bottom of the pan.
**You can make this dish without bacon or bacon fat, in which case you would heat olive oil in the pan instead of the bacon fat.
- After shallots are soft, add garlic and cook with shallots for one minute. Keep the heat low enough so the garlic does not brown.
- Move the garlic and shallots to the side of the saute pan. Turn heat back to med-high. 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.
- Salt the boiling water generously and add the linguine.
When pan is hot add the asparagus to the pan and saute over the med-high flame for a couple of minutes. Then add the snap peas and cook for a minute or two longer. Don’t overcook the vegetables.
Add bacon back to pan. Reduce heat to low.
- Before draining the pasta reserve 1/2 cup of pasta water.
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.
Add small amounts of pasta water and/or extra virgin olive oil to create a ‘sauce’.
- Grate Grana Padano cheese, to taste, into the saute pan.
Salt and pepper to taste.