Saturday, April 25, 2009


  • pasta - I use spaghetti or linguine
  • bacon or pancetta - about 4 strips, chopped
  • ham, Canadian bacon, or prosciutto
  • 3-4 eggs, whisked
  • 1 cup grated parmesan cheese
  • chopped basil
Bring a pot of water up to a boil, salt water, and cook pasta according to package directions.

In a separate skillet, cook bacon to desired crispness. If you want to make this dish more calorie-friendly, use ham instead of bacon or cook bacon in a separate pan to avoid the excess fat.

Add hot pasta to the skillet and stir in cheese until melted and pasta becomes creamy. Quickly add the whisked eggs and stir vigorously for about 4-5 minutes until the pasta is creamy and glossy. This "gentle cooking" is an art form because you don't want to scramble the eggs with the heat of the pasta, but you want to make sure the eggs are cooked and edible, so use discretion. In order to avoid scrambling, I added a spoonful of the hot pasta water to the eggs beforehand to warm them up a little.

Top with basil and cheese and serve warm.


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