nom nom nom… I am usually not a fan of cream sauces but this… this I like! I tried a couple recipes before and read tons. Finally decided to try my rendition. After some tweaking, this is it!
You will need:
1/2 lb pasta (I prefer spaghetti)
2 egg yolks
8 strips of bacon
3/4 cup parmesan cheese
1/2 large onion (minced)
4 cloves garlic (minced)
1 cup chicken stock (or 1/2 cup stock and 1/2 cup wine)
1/4 cup heavy whipping cream (or whipping cream)
1/4 cup butter
1/4 cup chopped parsley (or a handful)
Step 1 – Saute bacon in pan until close to crispy.
Once crispy, drain bacon on paper towels.
Use slotted spoon so you don’t discard all the fat and leave it in the pan.
Step 2 – Boil water (seasoned with salt). Follow instructions on the packaging.
You want to leave cooking pasta to the end, when all ingredients are mix and ready.
This way, your pasta is hot and can cook your egg mixture.
Step 3 – Remove bacon fat (leave about 2 tablespoons)
Cook for about 1 minute
Step 4 – Add garlic
Cook till browned
Using a slotted spoon, remove onions and keep aside
Step 5 – Discard remaining fat in pan
Add chicken stock (or wine, let wine evaporate then add other 1/2 cup stock)
Step 6 – Scrap bottom of the pan to release flavourful browned bits of bacon
Once boiling and reduce a little
Add bacon and onion
Cook down the liquid
Remove from stove
Step 7 – Mix cream, eggs, cheese and parsley
Lightly whisk to combine
Step 8 – Drain pasta well
Add hot pasta to the egg/cream mixture
Let the hot pasta cook the eggs a little
Step 9 – Add bacon/onion mixture and 1/4 cup butter
Season with black pepper
Sprinkle some parmesan cheese and crsipy bacon on top~
yummmm… I like spaghetti with this sauce because it seems to coat every strand and you taste it everywhere as you chew the noodles. Meep prefers the rigatoni or penne type noodles.