Linguine Carbonara

adapted from: Mormon Mama Italian Cookbook

8 oz. linguine pasta

3 strips bacon, cooked and crumbled

1/2 Lb. Italian sausage

1/2 red or green bell pepper, chopped

1 Tbl. all-purpose flour

1 egg

1 can evaporated milk (about 2 cups)

1/8 tsp. red pepper flakes

1/8 tsp. ground black pepper

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

1/2 c. canned artichoke hearts, chopped

1/2 c. grated Parmesan cheese

2 Tbl. cilantro, chopped

Cook pasta according to package directions. In a large skillet over medium heat; cook the sausage. Add the chopped bell pepper and saute until tender. Sprinkle flour over the top and stir to combine. In a separate dish whisk together the egg and evaporated milk; pour into hot skillet and stir to combine. Season with red pepper flakes, pepper, garlic powder and Italian seasoning. Stir in the chopped artichoke hearts. Sauce will thicken very fast. If it gets too thick, stir in some of the hot pasta water (or milk). Stir in the grated cheese. Serve sauce over cooked noodles and garnish with crumbled bacon and chopped cilantro. Serves: 3-4

Jenn's Notes: I typed the recipe above with a few slight adjustments I made to the original recipe. I know that kind of defeats the purpose of reviewing a recipe, but I rarely make a recipe exactly "as is".