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Tuesday, October 20 2015

1    pound   spaghetti
6      slices bacon, diced
1    cup   milk
2      large eggs plus 2 egg yolks
1/2   teaspoon   salt
1    tablespoon   all-purpose flour
3/4   cup   grated Parmesan cheese
1 1/2   teaspoons   freshly cracked black pepper
Bring a pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes or as per package directions. Drain, reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium heat. Whisk in flour; cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2 to 3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.
Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.

Per Serving: cal. (kcal) 468, Fat, total (g) 15, chol. (mg) 127, sat. fat (g) 6, carb. (g) 61, fiber (g) 3, pro. (g) 20, sodium (mg) 629, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:39 am   |  Permalink   |  0 Comments  |  Email

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