Spaghetti with Bacon & Egg1
By Just A Pinch KitchenCrew
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- 1/2 lb
- eggs, beaten
- 1/2 c
- white wine
- 3 Tbsp
- butter, unsalted
- "just a pinch" of pepper
- 12 oz
- spaghetti, uncooked
- 1/2 c
- italian cheese, grated
1Cook bacon until lightly crisp.
2Drain and reserve 2 tablespoons drippings.
3Coarsely chop bacon and leave on the side.
4Melt butter in bacon drippings, add wine and pepper and simmer 5 minutes.
5Cook spaghetti according to directions.
6Add bacon to butter-wine mixture.
7The next step must be done quickly so the eggs will cook from the heat of the pasta.
8Drain pasta, well.
9Toss pasta with bacon sauce and beaten eggs.
10Mix with 1/2 the grated cheese and serve with extra cheese on the side for topping.
11For those looking to keep the fats down a bit, an egg substitute can be used in place of the eggs.