Prep Time: 5 minutes Cook Time: 10-15 minutes.
1 lb. Pasta (linguini, penne, gemeli, etc.) ½ lb. Thick cut
bacon (cut into thin strips) 1 ea. large onion (fine diced) ½
lb. Parmesan cheese (grated or shredded) 7 ea. eggs (lightly
beaten) to taste ground black pepper
method
Sauté onion with bacon until onions are translucent and bacon is
partially rendered but not crisp strain excess oil and return to
pan. In a separate pot cook pasta until al dente (to the bite)
and drain well but do not rinse, put pasta in pan with bacon and
onions and add cheese, pepper and eggs, stir well and serve. The
heat from pasta cooks eggs and turns them into a wonderful
sauce. This is a quick and easy meal that after you try it you
will find yourself making it more often. Enjoy with a nice
sauvignon blanc, bon appetit.
Regards, Chef Phil
Find more recipes on
http://www.cigar-review.com
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
