Comfort food (bacon & egg pasta)

With the holidays behind us, this is the toughest part of the year living in Minnesota. Short days, cold temps and snow. Ugh.

I do what I can to cheer myself up with comfort foods like this pasta. The boys love it too.

  1. Freeze the bacon for about an hour, it’s easier to chop.
  2. Using pasta water to temper the eggs makes for a silky smooth sauce
  3. Adjust the dairy to your liking–skip it and use only pasta water or lower the fat with whatever you’ve got in the fridge, half & half, milk.

Bacon & Egg Pasta

  • 1/2 lb bacon, chopped into small pieces
  • 2 cloves garlic
  • 1 lb pasta (spaghetti or other long noodle)
  • 1/3 c cream
  • 4 egg yolks
  • 1 c pasta water
  • 1 c parmesan

Cook pasta. Chop garlic. Beat egg yolks in large bowl, add cream. In saute pan, cook chopped bacon. Remove from pan. Drain all but 2 tbsp fat. Sautee garlic in bacon fat for 30 sec. Remove from heat. Use reserved pasta water to temper egg/cream mixture, using approximately 1/2-3/4c. Add pasta to sauce, toss with garlic/fat until noodles are coated with sauce. Top with cooked bacon and parmesan.


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