I love this classic pasta dish from the Pioneer Woman. I mean, it has bacon in it. Who wouldn’t love it? This recipe serves two very hungry people, or makes two dinners and a leftovers lunch. Double it for more people.
1 half box pasta (I like spaghetti, but you can use whatever you like)
4-6 pieces of thick cut bacon, diced small
1/3 white onion, diced small
2 cloves garlic, crushed
1/3 cup grated parmesan
1/3 cup heavy cream
kosher salt and fresh black pepper
1/2 cup frozen peas
1) Bring a large pot of water to a boil. Once boiling, add pasta and cook 8-10 minutes depending on the package directions.
2) While the pasta cooks, fry the bacon in a pan until getting crisp. Remove from pan and drain on paper towels on a plate. Use some paper towels to soak up excess grease from the pan, but don’t clean it.
3) Using the same pan, bring to medium-low heat and cook the onions and garlic until starting to brown. Set aside.
4) Mix together eggs, parmesan, cream, and salt and pepper in a bowl until smooth.
5) Drain the pasta, while reserving a cup of the pasta water. Place pasta in a bowl, and drizzle the egg mixture into the pasta, stirring constantly while the sauce thickens. Add any of the pasta water if needed for consistency.
6) Stir in peas (the hot pasta will thaw them), bacon, and sauteed onion and garlic. Enjoy!