After making my awesome lentil soup, I realized I had so much leftover bacon. Rather than cooking it up for breakfast (which is still yummy) I decided to cook it up in to this classic pasta dish!
This awesome creamy – but creamless – pasta is a great way to cook an easy Italian dish that isn’t spaghetti and meatballs.
What you’ll need:
- 3/4 lb spaghetti
- 3 strips of bacon
- 2 cloves of garlic – smashed
- 2 eggs
- 3/4 cups grated parmesan (Kraft works in this recipe)
- Salt
- Pepper
First things first, we’ll get the pasta ready. Before you boil your water, make it as salty as the sea! This is where the pasta will absorb that good salty flavor. Cook your pasta to 2 minutes less than what the box says.
While that’s cooking, let’s get everything else ready. For the sauce we’ll whisk together 2 eggs, all of the cheese, salt and pepper. Whisk that up well and let that sit until we need it.
Get a pan nice and warm (over medium heat). While that’s warming, cut up 3 slices of bacon in to about 1/2 inch pieces. Put the cut bacon in to the warm pan and cook until almost crispy. ( I walked away from the stove and cooked mine a little further than I would have liked). Let that bacon drain out on a paper towel.
In the same pan, we’ll cook the garlic. Take a paper towel and wipe out some of the oils from the bacon. Smash your garlic – but make sure it stays in two whole pieces.
As that’s browning, your pasta should be done. Drain it but save 1 cup of pasta water. Add the pasta to the pan with the garlic. Turn the heat off and quickly add the egg/cheese mixture. Stir it in so it is evenly coated over the pasta. We want to make sure we work quickly so the eggs cook from the residual heat of the pasta, but we don’t want them to scramble. If it doesn’t seem saucey or thin enough for you, add a little bit of that reserved pasta water. Keep doing that until it’s at a consistency that you like. Once everything is covered stir in your bacon and you’re done!
Now you have an awesome and traditional Italian dish to enjoy!
Ducks that Cook 