I’m on a pasta kick this week. Some of these recipes are so simple, I had second thoughts about posting them in my food blog. What the heck, it’s the simple, full flavor dishes that are our comfort food and bring back fond memories. I hope you enjoy.
This recipe is a man favorite, probably because of the bacon. Hearty and simple. This is a good Sunday evening meal. You can use left over bacon from your Sunday morning breakfast.
1 pound spaghetti
1/2 pound applewood smoked bacon
2 eggs, room temperature
3 tablespoons heavy cream
1 1/2 teaspoons freshly ground pepper
1 teaspoon salt
3/4 cup freshly grated Parmesan cheese
Cook the pasta in a large pot of boiling water, salted. Cook for approximately 8 – 9 minutes.
While the pasta is cooking, slice the bacon into 1/2 inch pieces. Cook the bacon in a large skillet over medium-high heat, stirring often, until crispy – approximately 3 – 5 minutes. Put the bacon and 1 tablespoon bacon dripping in a small bowl. Set aside.
Whisk together the eggs, cream, pepper and salt.
Drain the pasta well and immediately return it to the cooking pot. Add the egg mixture and toss to coat the strands evenly. Sprinkle on the cheese and add bacon and 1 tablespoon drippings, toss well. Serve immediately. If you need more moisture, just add 2 tablespoons of your pasta water.