Description
Pasta, bacon, eggs and cream come together in this delightfully creamy yet simple, pasta dish.
Ingredients
Scale
- 12 oz Spaghetti noodles
- 6 to 8 Slices of bacon (your choice)
- 4 Eggs, lightly beaten
- 3/4 cup half n half
- 1/2 cup Freshly shredded parmesan cheese, plus a bit more for garnish
- Up to 1/2 cup reserved pasta cooking water
- 1 cup Baby Spinach, torn w/ stems removed, plus a bit more for garnish
- Salt and pepper, to taste
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Instructions
- In Large pot, cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta cooking water.
- Meanwhile, cook bacon in a large skillet until crisp. Remove from pan and dice. Discard most of the excess bacon drippings. (I used turkey bacon, so there was hardly any drippings.)
- While the bacon is cooking, thoroughly mix together the eggs and half n half.
- Add cooked pasta to the large skillet. Add egg/cream mixture and parmesan cheese to the pasta. Using tongs, mix together until the egg/cream mixture is coating the pasta.
- Add the reserved cooking water a tablespoon at a time until the cream sauce reaches the desired consistency. (If you find you have added too much pasta water, heat the pasta over med-low until the sauce thickens. Keep tossing the pasta until desired thickness.)
- Add bacon (hold back about a tablespoon of the bacon for garnish) and spinach to the pasta and gently combine. Add salt and pepper to taste.
- Top with reserved bacon, spinach and cheese