Description
Start your morning—or any time of day—with a warm, fork-twirling bowl of pasta tossed in a creamy, cheesy sauce, studded with crispy bacon and a hint of garlic. Think of it as your favorite bacon, egg, and cheese sandwich set free into a beautiful pasta dish.
Ingredients
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12 oz pasta (spaghetti, linguine, or penne)
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6 slices bacon, chopped
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3 large eggs
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½ cup heavy cream or whole milk
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½ cup grated Parmesan or cheddar cheese
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2 cloves garlic, minced
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Salt and black pepper, to taste
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½ tsp red pepper flakes (optional)
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Fresh parsley or chives, chopped (optional, for garnish)
Instructions
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Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
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Cook bacon: In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon, leaving 1–2 tbsp of bacon fat in the pan.
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Sauté garlic: Add garlic to the bacon fat and cook for 30–60 seconds until fragrant.
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Mix sauce: In a bowl, whisk together eggs, cream, cheese, salt, and pepper until smooth.
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Combine pasta and sauce: Reduce skillet to low heat. Add pasta to the skillet, tossing to coat in bacon fat. Slowly pour in egg mixture while stirring constantly to create a silky, creamy sauce. Add reserved pasta water a little at a time if the sauce is too thick.
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Finish: Stir in most of the crispy bacon and optional red pepper flakes. Serve immediately, topped with remaining bacon and fresh herbs.
Notes
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Prevent scrambled eggs: Keep heat low and stir constantly when adding eggs.
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Leftovers: Store in an airtight container in the fridge for 1–2 days; reheat gently with a splash of milk or cream.
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Pork-free options: Use turkey bacon, sautéed mushrooms, or tempeh bacon.
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Lighter version: Use whole wheat pasta, milk instead of cream, and more veggies.