As seen on the Morning News on Global Regina on March 10, 2014
Ingredients:
1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb cooked bacon, diced into ½-inch pieces
1 tsp extra virgin olive oil
2 tsp crushed garlic
2 tbsp chopped Italian parsley
kosher salt and freshly ground black pepper, to taste
¾ cup freshly grated parmesan cheese
Directions:
Fill a large 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.
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).
While the pasta cooks, combine the eggs, cheese, cream in a bowl, and beat with a whisk until completely mixed.
Add the cooked diced bacon to a large, cold sauté pan with crushed garlic and olive oil. Cook slowly over a low heat for 3 to 4 minutes or until crisp. Avoid colouring the garlic as it will sour the end flavour of the sauce.
Drain pasta, toss into the pan with the bacon and garlic and stir in the beaten egg and cream mixture and heat through without scrambling the egg. The sauce should coat the pasta and not clog.
Pour pasta into four bowls and garnish with the chopped parsley.
Serve right away, with additional grated cheese if desired.
Serves 4
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