This dish is another of my family’s favourites. They like it because it tastes good, I like it because it’s so quick to make.
This dish has to be served right away, also do not add the sauce while the pot is on the stove, the mixture can quite easily turn into ” scrambled eggs “
Ingredients:
- 1 lb spaghetti
- ¼ cup heavy cream
- 4 eggs
- ½ lb bacon, cut into ½-inch dice
- 4 cloves garlic, minced
- 1 tsp extra virgin olive oil
- 2 Tbsp chopped Italian parsley, ( if not available, substitute for 1 tablespoon dry italian herbs )
- salt and freshly ground black pepper, to taste ( for those who like it spicy, 1 tsp chili pepper flakes )
- ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
Preparation:
- Fill a large soup pot with cold water and add a handful or so of salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
- Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
- Add the olive oil to pan and sautee the garlic, do not burn
- Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
- While the pasta cooks, combine the eggs, cheese, cream and spices in a bowl and beat with a whisk until completely mixed.
- Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and garlic. Serve right away, with additional grated cheese.