1/4 lb. bacon
2 eggs, at room temperature
3 Tbsp. heavy cream
1 1/2 tsp. freshly ground pepper
1 tsp. salt
3/4 cup freshly grated Parmesan
- Cook the pasta in a large
pot of boiling, salted water until tender but
still firm, 8 to 9 minutes. Drain well.
- Meanwhile, slice the bacon
crosswise into 1/2 inch pieces. Cook the bacon in
a large frying pan over medium-high heat,
stirring often, until crispy, 3 to 5 minutes.
Transfer the bacon and 1 tablespoon of the fat in
the pan to a small bowl and set aside.
- Whisk together the eggs,
cream, pepper and salt.
- Drain the pasta well and
immediately return it to the cooking pot. Add the
egg mixture and toss to coat the strands evenly.
Sprinkle on the cheese and bacon with its fat and
toss well. Serve immediately.