- Serves: 4-6 servings
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
- 1 lb. Journeyman Meat Co. Applewood Smoked Bacon, finely chopped
- 4 Petaluma Egg Farm Eggs, beaten
- 2 tbsp. Heavy Cream
- 1/2 c. Grated Parmesan Cheese
- 1 lb. Spaghetti Pasta
- Salt & Black Pepper, to taste
- Parmesan Cheese (for serving)
Whip together beaten egg, cream, and grated parmesan cheese. Fry bacon until crispy in a large saute pan; while bacon cooks, cook spaghetti according to package directions in salted water. When bacon is cooked, remove from pan and drain, leaving grease in pan.
Mix about 1 1/2 cups pasta water with bacon drippings in pan and bring to a rapid boil. When pasta is about 2 minutes from al dente, drain and add to saute pan with reserved water and drippings; turning frequently with tongs, continue cooking until pasta is al dente. Remove from heat and stir in beaten egg mixture, then return to low heat and cook (turning constantly) until a glossy sauce forms. Stir in reserved bacon, and season liberally with black pepper and with salt to taste.
Serve topped with plenty of extra parmesan cheese.