Egg and Parmesan Pasta

Quick and Easy! 

Ingredients

1/2 lb thin noodles (1/2 18 oz box)
3 Tablespoons butter
1/4 teaspoon chopped garlic
2 eggs
1/4 cup fresh grated parmesan cheese
1 Tablespoons chopped parsley leaves
4 slices crisp cooked bacon - crumbled
freshly ground black pepper to taste (about 1/4 teaspoon)
salt to taste
1 Tablespoon minced onion

Directions

• Cook bacon until crisp and drain on paper towels.  Cook pasta in a large pot of lightly salted water until al dente.  While pasta is cooking, beat together eggs, parmesan cheese, parsley, 3 slices of crumbled bacon, minced onion, salt and pepper.  

• When the pasta is almost cooked, melt the butter in a large skillet over medium heat.  Stir in minced garlic and cook briefly.  Drain pasta and add it to the skillet.  Toss to coat the pasta in garlic butter.  Add egg mixture and gently stir together.  Cook for 1 minute, stirring constantly, until pasta and eggs become creamy and thick.  Remove immediately from pan.  Garnish with several parsley sprigs and serve with reserved crumbled bacon and some additional parmesan cheese on the side.

Do not overcook or the eggs will scramble.

Substitutions

Several slices of prosciutto or salmi - cooked crisp - can be substituted for the bacon.  Tomatoes, peas, sugar snap peas, and edamame also make nice additions.

Recipe serves 2 (plus leftovers) but can be increased or decreased as needed.  Serve with raw vegetables and crusty bread.

Serves 2