My best friend brought this dish back from Italy the summer he went there as an exchange student. He lovingly referred to it as “scrambled eggs and bacon spaghetti” which is actually a pretty fair description. I thought it would be a perfect recipe to post for the Frugal Food Series: Bread, Potatoes, Pasta and Rice.
I like to serve this occasionally for dinner with a nice salad.
1 lb Spaghetti (noodles are noodles folks-you could use any type)
6 oz Bacon or Ham (original recipe calls for “Panceta-a special Italian ham)
1 C Heavy Cream (or half and half, evaporated milk, or milk made w/2X the regular milk powder)
1 C Grated Parmesan (or Parmesan-Reggiano Cheese-fresh would be best, I use stuff from the shaker can)
1 tsp Black Pepper
- Cook pasta in a large pot of boiling water until tender-the idea is to have the pasta fully cooked yet still boiling hot when you get to step 5.
- Dice ham or bacon and brown in skillet.
- In large pan, heat oil and brown ham.
- In a bowl beat eggs, cream, cheese and pepper.
- Mix egg and cream mixture with drained pasta and toss together. The residual heat from the pasta cooks the eggs.
- Toss in Bacon/Ham, along with any drippings.
- Serve immediately
OK-I know the idea of the residual heat cooking the eggs probably skeeves some people out. Personally it doesn’t bother me much-I eat raw cookie dough all the time and it’s never made me sick. If it really bothers you but you want to make this dish, you can buy pasteurized eggs at most large supermarkets, or you could fiddle with the recipe by scrambling the eggs and cooking them by themselves (or maybe with a bit of salt & pepper) and then smashing them up pretty small and adding them cooked to the cream/cheese mixture. It would be a different flavor and texture, but pretty close.