- 4
Ingredients
- 8 oz. long whole wheat pasta, such as linguine, spaghetti, or fettuccine
- 1/4 cup reserved pasta water
- 2 slices center cut bacon, sliced in 1″ pieces
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup low-sodium chicken broth or white wine
- 2 large eggs
- 3/4 cup grated parmesan cheese, plus more for serving
- 1/8 teaspoon black pepper
Preparation
Step 1
1) Cook pasta according to package directions until al dente, reserving ¼ of cooking liquid before draining.
2) While pasta cooks, cook bacon in a large skillet over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and place on a plate lined with a paper towel.
3) Add the minced shallot to the skillet with the bacon fat and cook for 1 to 2 minutes. Add garlic and cook for an additional 30 seconds to 1 minute or until fragrant. Add broth or wine to the skillet to deglaze, and scrape any browned bits from the bottom of the pan with a wooden spoon or spatula. Remove the pan from the heat.
4) In a small bowl, whisk together the eggs and parmesan cheese until well combined. Set aside. Drain the pasta and transfer to the skillet with the shallot mixture. Immediately add the egg mixture to the hot pasta while stirring vigorously. Add black pepper and half of reserved bacon and continue to toss until all pasta is evenly coated with sauce. If sauce is too thick, add in reserved pasta water a tablespoon at a time until desired consistency is reached. To serve, top with the remaining bacon and a sprinkle of parmesan cheese. Serve immediately.