While I’m best known for my beauty advice, one of my favorite things to do is cook for family and friends. As much as I like to spend time in the kitchen, unfortunately, many weeknights it has to be something quick. This dish is one of my favorites because not only is it quick and easy, but it tastes almost gourmet and can be served to company.
Here’s my version of several different recipes blending into one:
- 1 pound thin spaghetti or angel hair pasta
- 8 slices bacon, cooked and chopped (I use turkey bacon, and sometimes I add more bacon)
- 1/4 cup olive oil
- 1 yellow onion, peeled and diced
- 1/2 stick butter or margarine, cut into small pieces
- 1/2 cup white wine or chicken broth, whichever you prefer
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs at room temperature, lightly beaten
- 1/4 cup chopped parsley (I only use this when I happen to have it, not a necessity, but does give it that extra something)
- 1 cup grated Parmesan cheese (please don’t use the stuff in the green can!!)
- Cook the spaghetti according to the package directions.
- Meanwhile, cook the bacon in the way that you prefer. I like to do it in the microwave (3-4 minutes for 8 slices).
- Heat the oil in the skillet over moderate heat. Add the onion and cook until it’s soft, about 5-7 minutes.
- Add the butter, chicken broth or wine (not both), salt, and pepper, and heat through but don’t let it get to a boil.
- Take the skillet off the heat.
- Once the spaghetti is done, remove it from the pot with tongs or a spaghetti server and dump it right into the skillet with the onions, butter, etc. Toss the pasta to make sure it’s evenly coated.
- Add the eggs and keep tossing for about a minute, until the sauce thickens and the pasta is evenly coated. The hot pasta will “cook” the egg and turn it into a creamy sauce.
- Add the parsley, if you have it, and then the cheese, and toss it again. Add the chopped bacon and toss one more time.