- 0:10 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
This super simple bacon and egg pasta dish deserves its place as a classic.
Ingredients
- 375g dried spaghetti (see note)
- 1 tablespoon olive oil
- 200g thick shortcut bacon rashers, halved lengthways, sliced (see note)
- 3 garlic cloves, crushed
- 1/4 cup dry white wine (optional)
- 2 eggs
- 2 egg yolks
- 1/2 cup thickened cream
- 1/2 cup finely grated parmesan
- Extra finely grated parmesan, to serve
Method
- Step 1Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to saucepan.
- Step 2Meanwhile, heat oil in a frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until golden. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine, if using. Simmer for 1 to 2 minutes or until almost evaporated.
- Step 3Whisk eggs, yolks, cream and parmesan together in a bowl. Season. Add bacon and egg mixtures to pasta in saucepan. Cook, tossing over low heat, for 1 minute until pasta is covered in a creamy, thickened sauce. Serve topped with extra parmesan.
- Low carb
- Low sugar
Nutrition
3144 kj
Energy
40g
Fat Total
17g
Saturated Fat
3g
Fibre
28g
Protein
238mg
Cholesterol
796.67mg
Sodium
1g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s notes: You could use fettuccine instead of spaghetti. You could also use 200g thinly sliced pancetta, chopped, instead of bacon.
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas
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