A classic, quick to make and always satisfying.
Ingredients
¾ cup Parmesan cheese
3 Eggs
¾ cup Heavy cream (35%)
6 Slices of bacon
1 Chopped onion
2 Minced garlic cloves
1 dash Red pepper
¾ cup Vermouth
1 tbsp Chopped flat leaf parsley
Directions
1
Whisk Parmesan cheese, eggs and whipping cream in medium bowl to blend
Set aside
2
Meanwhile, sauté 6 slices of bacon in heavy large skillet over medium heat until crisp
3
Add onion, garlic and crushed red pepper
4
Sauté until onion is translucent, about 8 minutes
5
(This step is not essential: Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.)
6
Add onion mixture and egg mixture to cooked pasta
7
Toss over low heat until egg mixture thickens and coats pasta
8
Season with salt and pepper and chopped parley
Ingredients
¾ cup Parmesan cheese
3 Eggs
¾ cup Heavy cream (35%)
6 Slices of bacon
1 Chopped onion
2 Minced garlic cloves
1 dash Red pepper
¾ cup Vermouth
1 tbsp Chopped flat leaf parsley