8 oz. spaghettisalt
2 eggs
3 tbsp. cream
2 tbsp. butter
2 tbsp. chopped cooked bacon
1/2 cup freshly grated parmigiano-reggiano
freshly ground pepper
Cook spaghetti in boiling, salted water. Meanwhile, in a small bowl, beat eggs and cream until blended. Drain cooked spaghetti and return to hot pan. Immediately add egg mixture and toss to coat spaghetti evenly. Egg should cook from the heat of the spaghetti; turn heat on very low, if necessary. Add butter to hot spaghetti mixture and toss until melted. Add bacon and parmigiano-reggiano cheese; toss until all ingredients are evenly distributed. Serve with freshly ground pepper. Serves 2-4.
*Note: I use Dreamfields pasta, heavy cream, unsalted butter and Oscar Mayer Real Bacon Pieces.
