by mtlabor
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mtlabor's Notes:
8 ounces thin spaghetti Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 onion, sliced thinly Ask a question about this ingredient
1 cup fresh green beans, trimmed and chopped Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 strips of bacon, cooked and chopped Ask a question about this ingredient
1/3 cup Parmesan cheese, grated Ask a question about this ingredient
1/4 cup Pecorino cheese, grated Ask a question about this ingredient
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente, about 8 to 10 minutes. Drain.
Ask a question about this stepWhile the pasta is cooking, heat a large skillet under high heat. Add olive oil, onions, and green beans. Season with salt and pepper and saute for about 5-6 minutes, or until onion starts to soften.
Ask a question about this stepReduce heat to medium and add garlic. Cook for an additional 5 minutes longer, stirring occasionally.
Ask a question about this stepIn a small bowl, whisk the cream and eggs. Set aside.
Ask a question about this stepAdd the chopped bacon and the cooked pasta to the skillet.
Ask a question about this stepMix well. Remove from heat and add in cream/egg mixture. Let the residual heat slowly thicken the sauce. Stir in both cheeses and season with salt and pepper, if desired.
Ask a question about this stepServe right away with cheesy garlic bread!
Ask a question about this stepGreat recipe! I made some small changes. I used asparagus instead of green beans, and added 6 strips of bacon. Used 1/4c half and half with a little chicken stock and whisked in one egg. I then s-l-o-w-l-y whisked in some of the reserved starchy pasta water. Will definitely make this again.
This sounds delicious!
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
Glad you could make this vegetarian-friendly!