My kids LOVE this meal. They beg me to make. They all fight to have as many bacon pieces as they can, so I use more bacon than recipe calls for.
Found this great recipe and tweaked it a bit- it's our new family fav. - well for this week att least!
Ingredients:
8 oz. uncooked spaghetti
2 Eggs plus 2 egg yolks
8 strips of bacon or 4 strips pancetta (the cured kind, not smoked)
2 T Butter
1 Cup Milk
2 Garlic cloves
1 T Italian flat leaf parsley
Pinch of fresh ground nutmeg
1/2 tsp Salt and 1/4 tsp freshly ground pepper
1/2 Cup freshly grated parmigiano reggiano cheese
1/2 Cup Pecorino cheese-you can just use 1 cup all parm if you don't have this
Directions:
Cook Pasta
Beat eggs, parsley, salt, pepper and nutmeg in a bowl, set aside
Cook bacon in skillet over med heat until almost done. Remove bacon leaving the bacon fat in the pan.
Add butter and garlic to pan and let cook for about 30 seconds then place bacon back in pan
When the spaghetti is done lift out of water with tongs and place in the pan with bacon, also adding the milk.
Mix spaghetti around and then turn to low heat.
Add the egg mixture and stir until egg is cooked.
Add the cheeses and as soon as it's melted pull of stove and serve!
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