1 pound spaghetti
3 large eggs
1 tablespoon heavy cream
1 1/2 cups lean bacon cut in cubes
2 tablespoons fresh grated Parmesan
salt and black pepper
In a large nonstick skillet cook the bacon just enough to melt the fat but not so much that it becomes crispy. Drain. In the mean time prepare the spaghetti as directed. Don't put too much salt in the water because the bacon itself is already salty. In a bowl add the eggs, the heavy cream, the Parmesan, 1 pinch of salt and a good pinch of pepper. Beat all the ingredients with a fork until well mixed. When the pasta is ready add it to the bacon, the skillet should be still warm. Quickly add also the eggs mixture and mix until well coated. Be careful not to cook the eggs, the sauce should be creamy. Serve immediately. Serves 4.
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