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
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:
In a bowl, beat eggs, milk, Parmesan cheese, salt, pepper, and garlic salt. Set aside.
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.