Submitted by Nancy Ness
"A rich and classic 'bacon and egg' pasta dish. This recipe could also be served for brunch."
1 pound pasta (I like to use a type with deep ridges) 8 slices bacon, diced 4 eggs Splash of milk 1/2 cup grated Parmesan cheese 1 pinch salt and black pepper to taste 1 pinch garlic salt
In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.
In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot.
While pasta and bacon are cooking:
Add egg mixture to hot pasta and stir to combine until pasta is thoroughly coated. Stir in bacon. At this point I put the lid on the pot for a few minutes to let the steam finish cooking the egg mixture through.
Serve immediately. |
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