-1 lb linguine or spaghetti
-6 strips of bacon, diced
-4 egg yolks
-1 c freshly grated Parmesan
-1/2 tsp kosher salt
-1/4 tsp black pepper
1. Cook the pasta according to package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings.
2. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 Tbs of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley and bacon. Garnish with a little more black pepper and shredded Parmesan.
*The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly and anyone with a compromised immune system to avoid eating this dish.
Okay, I have to admit it-I took a shortcut to the shortcut. Last time I cooked the bacon in the microwave and crumbled it in my hand instead of dicing and frying. It took so much less time and was so much easier. To substitute for the drippings, I added a little olive oil.
Have you noticed I have a problem with pasta? Well I do. I make WAY too much of it, which might explain my rather large ass. J and I are both trying to lose weight, though, so I promise there will be less in the way of pasta for a while. I made this as a suprise to J, who, upon learning I was making it jumped in the air and said “Yessssss!”. He forgot that I was making it, so the day I was to make it, when reminded, he again said “Yessss!” and I don’t know if he jumped because I was talking on the phone, but I’m pretty sure he did. I added the Parmesan garnish. Also, I cook it for 30 seconds in the microwave at the end of the recipe to freak me out less about food-borne AIDS. Delish (the food not the AIDS)!