Another new recipe I tried this past weekend from Everyday Food. It was very yummy even leftover and David liked it too! So, this one is a keeper!
Prep Time: 30 minutes
Total Time: 30 minutes
1 pound spaghetti (we prefer fettucini)
8 ounces bacon (8 slices) cut 1 inch thick crosswise
Coarse salt and ground pepper
3 large eggs
3/4 c. grated Parmesan cheese, plus more for serving
1/2 c. half and half
1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8-12 minutes; transfer to a paper-towel-lined plate.
2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediatlely, sprinkled with additional Parmesan cheese.
Note: After following all of these directions, I was very skeptical that the eggs were cooked, so put the whole bowl in the microwave for a minute or two. I felt better and knew I was not eating raw eggs in the process.