I was watching Everyday Food on PBS while knitting a February Baby Sweater – nearly done with the second sleeve already – yesterday, and this recipe was so easy that I remembered it even while knitting and made it for dinner last night without having to look it up.
It’s so simple. Cook a box of spaghetti. While the pasta is cooking, cook 8 slices of bacon, cut into 1-inch pieces, until slightly crispy but still chewy. In a large pasta serving bowl, whisk 3 eggs with a half-cup of half-and-half. Whisk in about a cup of grated parmesan cheese.
When the pasta is done cooking, add it to the eggs in the serving bowl and toss to coat well. The heat from the pasta will cook the eggs, and it creates a really creamy, wonderful sauce. Drain the bacon and toss it with the pasta. Serve with fresh ground black pepper and more parmesan.
Delicious and fast.