Two recipes, very different techniques; similar but subtle flavor differences. I’ve had mixed results with the second version, but the vinegar adds an interesting tone.
Quick & Dirty
1lb spaghetti
8 slices bacon, diced (8oz)
1T olive oil
3 eggs, beaten
¼c whole milk (or half-and-half)
¾c shredded Parmesan cheese
salt & pepper to taste
Boil salted water for the pasta, and cook 9-12 mins. Cook the bacon in the olive oil until browned and crisp, about 10mins. In a large bowl, mix the remaining ingredients. Add the hot pasta to the egg mixture, which will cook the eggs. Serve on hot plates, and top with the bacon and a little more parmesan. Based on a recipe from Everyday Food.
More Involved and with Vinegar
¼lb bacon (2 slices)
1 stick butter
1c whole milk
2T wine vinegar
1lb spaghetti
2 eggs, whipped
½c grated Parmesan
salt & pepper to taste
Cut the bacon into little pieces, and cook in the butter until clear. Heat the milk in a small saucepan, and add the bacon and the butter. Add the vinegar; this will turn the milk into cheese. Simmer for 15 minutes, until smooth.
Boil your favorite pasta al dente. Drain and return to the pan. Immediately throw in the eggs, the bacon sauce, and the grated Parmesan. Add salt and pepper, toss, and serve. Source: The Frugal Gourmet by Jeff Smith.
