When the recipe card is as old and worn as this one, you know it’s good. Not even sure where I got the recipe, but it is a staple in this house. At my bridal shower, oh so many years ago, the guests all brought me a recipe, it might be from there. This is the ultimate pantry meal.
I split this recipe in two and make half with regular pasta and half with gluten free to accommodate my whole family. It is great both ways!
Life is a combination of Magic and Pasta – Federico Fellini
- Olive Oil
- 1 lb. spaghetti, cooked (regular or gluten free)
- 1/3 lb. bacon
- 4 or 5 cloves garlic – chopped
- 1/4 tsp. red pepper (I like it spicy, so I add a little more)
- 1/2 cup white wine or chicken stock
- 2 large egg yolks
- 1/4 cup boiling pasta water
- 1/4 cup Parmesan cheese
- Handful of chopped parsley
- Coarse salt and pepper
Cook pasta Al Dente.
In large skillet over medium high heat. Saute bacon until it browns. Remove bacon and put aside. Drain the bacon oil and then add two tbsp. olive oil, garlic and red pepper. Saute two minutes. Add wine and reduce by half.
Beat eggs vigorously and stir in a ladle of pasta water. Drain the pasta and to bacon pan and remove from heat. Add egg mixture, cheese, parsley, salt and pepper and toss until well combined and cheese has melted. Serve with extra cheese.
Allergens: Dairy, Egg, Wheat (can make gluten free)