bacon, thick, diced
large garlic clove minced
white wine, or chicken broth
grated parmesean cheese
1Start a dutch oven pot with salted water on high heat covered for pasta.
2Cook 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.
3In a large skillet on medium low heat render bacon pieces in olive oil. Remove bacon and set aside.
4Add green beans and cook until tender-crisp, about 10 minutes.
5Add garlic and cook 3 more minutes until garlic is fragrant and tender.
6Add wine/chicken broth, cook until reduced by half about 5 minutes.
7Add 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.
8Add lemon juice and give one final toss. Taste for salt and pepper. Serve with additional grated parmesean if desired.
Originally Posted: Sat, Jun 21, 2014