Ingredients
- 4 ounces pancetta ham (Or sub bacon cut in small strips - Approx 1 cup)
- 1 tablespoon olive oil (or butter)
- 8 ounces dry spaghetti
- 4 large eggs
- 2 tablespoons light cream
- 2/3 cup grated parmesan cheese (freshly grated & divided per prep directions)
- 1 large (5 1/2 ounce) tomato (seeded & diced)
- 1/2 teaspoon Italian seasoning (I use McCormick Classic Herbs)
- Salt (to taste)
How to Make
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Step 1: Put the olive oil (or butter) in a fairly large skillet. Add the pancetta (or bacon) & fry it lightly over med-heat until the fat has been rendered. Remove from heat & set aside.
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Step 2: Cook spaghetti in boiling salted water per package directions.
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Step 3: Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
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Step 4: When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
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Step 5: Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
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Step 6: Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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