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Ingredients
- 1 pound linguini
- 2 tablespoons butter
- 6 ounces thick cut bacon or pancetta, diced
- 1 tablespoon minced garlic
- 1/2 cup diced sweet onions
- 1 cup heavy cream
- 1/2 cup pasta water
- 1 cup pecorino, parmesan, or Romano cheese
- 3 eggs
- 3 tablespoons chopped Italian flat-leaf parsley
- ½ teaspoon fresh grated nutmeg
- Salt and pepper to taste
Directions
- In a stainless steel bowl, beat the 3 eggs, grated cheese, cream, nutmeg and parsley- set aside.
- Place the butter in a large skillet over medium heat. Add the bacon, and cook until it becomes crispy and brown. Remove the bacon and set on a paper towel. Add the sweet onions and garlic to the pan and cook for approximately 2 to 3 minutes, or until caramelized.
- Cook the pasta in a large pot of water with 2 tablespoons of salt. After the pasta is cooked strain and set aside- reserve ½ cup of the pasta water.
- Place the cooked linguini in the skillet over low heat- deglaze with the pasta water making sure to scrape all the bits off the bottom of the pan.
- Add the egg mixture and reserved bacon to the pasta continuing to stir.
- Add salt and pepper- taste for seasoning preference.
- Cook for 2-3 additional minutes.
- Remove from the pan, garnish with grated cheese, bacon, and chopped Italian parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 556 | |
| Calories from Fat 247 | 44% |
| Total Fat 27.75g | 35% |
| Saturated Fat 12.52g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 309mg | 13% |
| Potassium 308mg | 9% |
| Total Carbs 59.14g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.07g | 2% |
| Protein 16.63g | 27% |
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