Recipe from What’s Cookin, Chicago?

This was delicious, though mine doesn’t look nearly as nice as Joelen’s did.  Oh well, in our house, it’s all about taste… mostly because I’m not good at presentation. đŸ™‚

This was a good, easy weeknight meal.  Though I can’t claim that it’s healthy!

Ingredients:
3 eggs
1 c grated Parmesan
2 T heavy cream
1/4 pound thick cut bacon, cut into 1/4″ pieces
3 cloves garlic, minced
1 t pepper
1/2 c white wine
1 T salt
1 lb spaghetti
Parsley and additional cheese for garnish

Directions:
Cook spaghetti according to package instructions. Drain (reserving 1 c pasta water) and set aside.

In a large bowl, whisk eggs, cream and cheese and set aside.

Cook the bacon in a large skillet until crisp, then transfer to a towel-lined plate to drain. Pour off all of 2 T of bacon fat from the skillet.  Place pan over medium-high heat and add the garlic and pepper.  Cook until fragrant (about 1 minute) then whisk mixture into egg/cream/cheese mixture.

Place pan back over medium heat and pour in the wine. Scrape the bottom of the skillet to remove browned bits and reduce the liquid by half, then slowly whisk the liquid into the bowl.

Add pasta to the empty skillet, then pour in the contents of the bowl and toss to combine.  Pour in 1/2 c pasta water and toss to combine. Add crumbled bacon and thin the sauce as needed with remaining pasta water.  Serve with garnish.

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