- 2
Ingredients
- 1/2 lb Pasta
- 2 Eggs, beaten
- 2 Tbsp Heavy Cream
- 1 Tsp Olive Oil
- 3 slices of bacon, diced
- 1/2 cup Onion, diced
- 2 Garlic Cloves, minced
- Salt & Pepper to taste
- Grated Parmesan Cheese for Topping
Preparation
Step 1
Begin by boiling water and cook pasta according to the instructions on the package. Be sure to add a tablespoon of salt to the water as it heats up.
In a saute pan, start to cook the bacon until crispy. Once it is close to done, add the onions and garlic until onions are tender. Set aside the mixture in a bowl and then drain most of the leftover grease. Leave enough of the grease to where the pan is still well coated. While pan is still warm, add the olive oil and set burner to lowest setting to keep it warm.
Combine the eggs, cream and a pinch of salt and pepper together and mix in a separate bowl.
Once pasta is cooked, drain (save a small portion of water from the pasta for later) and then immediately add it to the pan used to cook the bacon along with the onions and bacon pieces. Be sure to turn the burner off once the pasta is added as you only want the pan warm, not hot. After the pasta has been thoroughly coated with the bacon grease and oil, add the egg and cream mixture and toss thoroughly. The secret is letting the heat from the pasta thicken the sauce without the pan scrambling the eggs. If the sauce seems too thick, add 1 Tbsp of the leftover water at a time and mix until the desire consistency is reached.
Serve with grated parmesan cheese over the top.