Love this - we substitute bacon for ham and spaghetti for whatever pasta is in the pantry - just as lovely. Takes around 30 mins so as good for midweek as it is for Saturday night!
- 1 lb spaghetti
- ¼ cup heavy cream
- 4 eggs
- ½ lb bacon, cut into ½-inch dice
- 1 tsp extra virgin olive oil
- 2 Tbsp chopped Italian parsley
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
- 2 cups of frozen peas
- Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
- Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
- Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente or tender but still firm to the bite. Add the peas for the last minute.
- While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
- Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.