Ingredients
Scale
- 400g (14 oz) spaghetti or your favorite pasta
- 150g (5 oz) cooked bacon, chopped
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup heavy cream or whole milk (for a lighter version)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside, reserving a cup of pasta water.
- Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove excess fat if necessary, then stir in the minced garlic and cook for another minute until fragrant.
- In a medium bowl, whisk together eggs, Parmesan cheese, heavy cream, salt, and black pepper. Slowly pour this mixture into the skillet with bacon and garlic, stirring constantly to prevent curdling. Add a splash of reserved pasta water to loosen the sauce if needed. Mix until creamy and heated through.
- Add the cooked pasta to the skillet and toss well to coat evenly. Cook for another minute to let flavors meld. For a thinner sauce, add more pasta water gradually.
Notes
- Allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. To reheat, add a splash of milk or water and warm gently on the stove or in the microwave, stirring until smooth.
- This dish can be customized with sautéed mushrooms, peas, or a dash of red pepper flakes for extra flavor. For a vegetarian version, substitute bacon with grilled vegetables or smoked tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Pork
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 155 mg
