- Prep Time 0:10
- Cook Time 0:10
- Estimated Cost $7.00
- 45 Comments
Admittedly, this is not a healthy dish, but once in awhile, especially if you are seriously lacking time and cash, it can be a glorious treat.
It’s decadent on its own, but nice add-ins include red pepper flakes, chopped fresh flat-leaf parsley, frozen green peas (they’ll defrost once they come into contact with the fresh pasta), broccoli florets, sauteed mushrooms, spinach or chard.
Also, don’t worry about bacteria from the raw egg—the heat of the pasta will take care of it.
- 8 oz. dried spaghetti $1
- 2 strips raw, uncured bacon $1
- 3 cloves garlic, chopped Pantry
- salt and pepper Pantry
- 1 egg, lightly beaten $1.50 for 6
- 1/2 cup grated Parmesan $3.50 for 8 oz.
Recipe Serves 2
- Cook spaghetti according to package directions in salted boiling water. Drain, reserving 1/4 cup cooking water.
- Heat a large dry frying pan over medium-high heat. Cook bacon strips for 2-3 minutes on each side, or until brown and crisp. Discard all but 1 tbsp bacon fat. Drain bacon on paper towels. Chop or crumble bacon.
- Cook the chopped garlic in the reserved bacon fat over medium heat for 30 seconds, or just until fragrant and season with pepper. Add cooked, drained pasta and reserved cooking liquid and toss together using tongs. Cook for 1 minute or until cooking liquid begins to absorb.
- Remove from heat and toss thoroughly with egg. Continue tossing pasta with one hand, to avoid scrambling the eggs, and add the Parmesan. Toss well. Add the crumbled bacon, season with salt and pepper to taste (careful with the salt--the bacon is already salty), and serve hot.