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bacon, thick, diced
large garlic clove minced
white wine, or chicken broth
grated parmesean cheese
Start a dutch oven pot with salted water on high heat covered for pasta.
Cook pasta of choice until aldente. Keep warm until ready to toss with the rest of ingredients. Reserve 1/4 cup of pasta water. I work on this while preparing the green beans and bacon.
In a large skillet on medium low heat render bacon pieces in olive oil. Remove bacon and set aside.
Add green beans and cook until tender-crisp, about 10 minutes.
Add garlic and cook 3 more minutes until garlic is fragrant and tender.
Add wine/chicken broth, cook until reduced by half about 5 minutes.
Add pasta. Add egg and parmesean all at once. Add bacon. Toss until well combined. If your sauce is too thick for your taste, add the 1/4 cup reserved pasta water.
Add lemon juice and give one final toss. Taste for salt and pepper. Serve with additional grated parmesean if desired.
Last Updated: Mon, Jun 23, 2014