Categories: Grains and Pasta, Posted by Sandy Bergsten


1/2 lb thick sliced bacon, cut into ¼ inch strips

2 garlic cloves, crushed

3 Tbsp white wine

2 eggs, lightly beaten

¼ cup pasta water

½ cup Parmesan cheese

Freshly ground pepper

1 Tbsp chopped parsley

½ cup frozen tiny peas, thawed and room temp

2/3 lbs spaghetti



Sauté the bacon until crisp in a large skillet. Remove the bacon with a slotted spoon and drain bacon on paper towel. Pour off all but 2 Tbsp on bacon fat.

Add garlic to pan and quickly sauté. Add the wine to the pan, and cook for one minute. Remove from the heat.

Meanwhile cook the pasta in a large pot of salted water, until al dente. Drain pasta, reserving ¼ cup.

Whisk eggs with ½ cup of Parmesan cheese, gradually whisk in ¼ cup of the pasta cooking liquid. (Be careful that the water is not too hot or you will curdle the eggs).

Add the pasta to the sauté pan and toss with garlic and wine. Pour the egg mixture over the pasta and toss. (if the eggs are still runny return the skillet to a very low heat and cook until the eggs are set).

Add the parsley, peas and bacon and toss.

Serve immediately.


Serves 3


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