I am always looking for recipes that don’t require me to get anything out of the freezer. If I forget to get the protein out of the freezer in the morning-I want to have a game plan for dinner without having to order out.
This actually happens quite often, but I have gotten better about incorporating recipes into my weekly menu that don’t need anything thawed out.
This pasta recipe is delicious and easy to make. If you have someone in your house who isn’t a fan of sauce on their pasta-this is a good one. C.J. isn’t a big pasta sauce fan, so I am always delighted to find recipes that are light on the sauce.
- Coarse salt and freshly ground pepper
- 1 pound spaghetti
- 1 tablespoon extra-virgin olive oil
- 6 ounces slab bacon or pancetta, cut into 1/4-inch pieces
- 3 cloves garlic, minced
- 4 large egg yolks
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish if desired
- Zest of 1 lemon (optional)
- 1/4 cup chopped flat-leaf parsley
- Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.
- Heat oil in large skillet over medium-high heat. Add bacon and cook until golden, 8 to 10 minutes. Using a slotted spoon, transfer cooked bacon to a paper-towel-lined plate to drain.
- Reduce heat to medium-low. Add garlic, and cook until golden, about 2 minutes. Turn off heat.
- Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with black pepper.
- Serve garnished with lemon zest, chopped parsley, and additional cheese, if desired.