Linguine carbonara with Alouette Garlic and Herb
- 1 pkg. Alouette Garlic & Herbs Spreadable cheese
- 1 oz. Olive oil
- 1 oz. Jambon de Bayonne cut julienne
- 8 oz. Al dente cooked linguine
- 2 oz. Frozen peas thawed
- Black Pepper & Nutmeg to season
Heat olive oil in saute pan over moderate heat
Add jambon julienne, saute for a few seconds
Add the Alouette Garlic & Herbs and bring to a simmer
Add linguine to the pan and heat thoroughly
Season with fresh ground black pepper and nutmeg
Add Peas to heat
Serve and eat immediately
Fresh herb flavored cheeses go best with crisp light dry wines such as Chardonnay & Sauvignon blanc.
Try mixing fresh goat cheese with fresh peas.