|This recipe is amazing. So amazing that C proclaimed it "super yummy" and didn't bother picking out the tomatoes. Miss F slurped every last bit of spaghetti right up, she was equally a fan. I also really enjoyed it, especially the mild heat the red pepper flakes provided to counterbalance the creamy sauce. The best part is that this meal can get on the table in under 20 minutes. Just serve with a green salad and you are set. I always have bacon onhand, so this is going to be a new go to last minute dinner. This recipe was loosely inspired by this recipe for Creamy Bacon Carbonara.|
3 egg yolks
¼ cup heavy creamy
½ cup Parmesan cheese
½ pound bacon, cut into lardons
½ small onion, chopped
2 Roma tomatoes
¼ cup white wine
Fresh diced parsley or dried flakes
¼ teaspoon salt
½ teaspoon red pepper flakes
12 ounces spaghetti
Whisk together the eggs, cream and Parmesan together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside. Drain all but on tablespoon of the bacon grease; sauté the onion and the tomatoes for 3 minutes. Deglaze the pan with the white wine; stir in the parsley, salt and the red pepper.
Prepare the spaghetti per package instructions. Drain the pasta and while still warm, add to the onions and tomatoes. Pour cream mixture into the spaghetti, and stir over low heat for one to two minutes. Top with bacon and serve with additional Parmesan.
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