Ingredients
- Turkey bacon, 4 slices, chopped
- Spaghetti, 8 ounces
- Eggs, 2 large
- Parmesan cheese, 1/2 cup, grated
- Pecorino Romano cheese, 1/4 cup, grated
- Black pepper, freshly ground, to taste
- Garlic, 2 cloves, minced
- Heavy cream, 2 tablespoons (optional)
Instructions
- Step 1: Cook spaghetti according to package directions. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While pasta is cooking, cook turkey bacon in a large skillet over medium heat until crispy. Remove bacon from skillet and set aside, reserving bacon grease in the pan.
- Step 3: Add minced garlic to the bacon grease and cook for about 30 seconds until fragrant.
- Step 4: In a medium bowl, whisk together eggs, Parmesan cheese, Pecorino Romano cheese, and black pepper. If using, stir in heavy cream.
- Step 5: Add the cooked spaghetti to the skillet with the garlic and bacon grease. Gradually add the egg mixture to the pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Stir in the cooked turkey bacon. Serve immediately.
Notes
- Leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated pasta, add a splash of water or cream to the pan before gently warming to prevent dryness.
- Serve with a side of crusty bread for sopping up the delicious creamy sauce.
- To intensify the bacon flavor, crumble the cooked turkey bacon even finer before adding it to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American