- 1 lb spaghetti
- 6 slices bacon, diced (~1 lb?)
- 1 cup milk
- 2 large eggs
- 2 egg yolks
- 1/2 tsp salt
- 1 tbsp flour
- 3/4 cup grated parmesan cheese
- 1 1/2 tsp cracked black pepper
Boil Spaghetti according to directions (salted water), reserve 1 cup pasta water.
Saute bacon until crispy, reserve 2 tbsp bacon drippings.
Blend milk, eggs, yolks, and salt.
Heat bacon drippings and whisk in flour. Cook 1 minute.
Rapidly whisk in egg mixture. Continuously whisk so the mixture doesn’t scramble!
Cook mixture 2-3 minutes so it thickens.
Remove from heat and mix in ~1/2 cup of the parmesan cheese.
Toss with pasta, bacon, reserved cheese, reserved water, and pepper.
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