Bacon.
This is why I can never become a vegetarian.
Ingredients
1 pound spaghetti
4 slices bacon, chopped
1 T garlic, minced
3 large eggs
1 c Parmesan, grated, plus extra
Pepper
4 slices bacon, chopped
1 T garlic, minced
3 large eggs
1 c Parmesan, grated, plus extra
Pepper
In a small bowl, whisk eggs, and stir in cheese. Set aside. Cook pasta to al dente. Meanwhile, crisp bacon over medium heat, rendering the fat (3/4 minutes) in a large skillet. Remove bacon and set aside. Add garlic to the bacon drippings and sauté briefly.
When pasta is done, use tongs to move it to the skillet, coating in the bacon drippings and garlic. Pour egg mixture over the hot pasta, stirring to coat evenly. Add bacon and stir. Thin as needed with pasta water. Season liberally with pepper. Serve immediately with extra Parmesan, alongside green peas.
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