9
Dec
Serves 2
Ingredients:
8 oz | Cooked spaghetti (2 – 3 oz dried) |
2 slices | Thick cut bacon, cut into 1″ pieces |
2 | Eggs |
2 Tbl | Grated Parmesan |
1 Tbl | Cream |
1/2 tsp | Chopped parsley |
Good pinch | Salt and 6-10 grinding of black pepper |
Procedure:
- Fry bacon until crispy while pasta is cooking.
- Drain off all but 1 tsp bacon fat.
- Whisk together eggs, parmesan, cream, parsley, salt & pepper with a fork.
- When pasta is done, drain and transfer to pan with bacon along with a tablespoon of pasta water.
- Shake pan to cool it slightly, then add egg mix and start stirring over med-high heat.
- The eggs will thicken as they heat, so keep stirring or they will curdle.
- Stop when sauce is thick enough for you. Plate and top with more parmesan and more ground black pepper.
- The peppery ‘bite’ makes the dish great!