By Lisa Schumacher Special to Tribune Newspapers
April 20, 2011
This is a dish that is rich and satisfying, so you only need a small amount to feel indulged. Most of the ingredients are on hand, so you can make it at the spur of the moment.
Kids usually eat bacon and eggs, so it is a great choice when friends stay for dinner. Using pasteurized eggs removes risk when eating undercooked eggs.
Serve a large green salad and steamed broccoli for a well-rounded meal.
Tips: Use a hearty thick-sliced bacon for best results. Freeze the bacon for a few minutes to make it easier to dice. Warm the bowl with hot water to start tempering your eggs.
Beverage: Try a robust southern Italian red wine, such as a negroamaro or nero d'Avola.
Prep: 15 minutes
Cook: 13 minutes
Makes: 6 servings
1 pound spaghetti
8 ounces bacon, diced
1 clove garlic, crushed
3 pasteurized eggs
1 1/2 cups Parmesan cheese, grated
1. Cook pasta in plenty of well-salted boiling water according to package directions; drain, saving about 1/4 cup of pasta cooking water.
2. Meanwhile, cook the bacon over medium-high heat in a large skillet until crispy. Add the garlic for the last minute. Remove bacon and garlic from skillet, reserving some of the bacon fat.
3. Whisk the eggs in a large bowl until foamy. Add 1 cup of the cheese, a few tablespoons pasta water and reserved bacon fat. Add the warm ingredients to the eggs slowly so they don't curdle. Add the drained pasta slowly, mix thoroughly. Add bacon and garlic. Serve immediately, garnishing with the remaining Parmesan.
Per serving: 482 calories, 29% of calories from fat, 15 g fat, 6 g saturated fat, 137 mg cholesterol, 58 g carbohydrates, 26 g protein, 631 mg sodium, 3 g fiber.
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