Description
A variation of the classic and creamy pasta dish with the combination of eggs, salty bacon sweet peas and fresh Parmesan cheese.
Ingredients
- 1 pound Dry Pasta (We Used Orecchiette)
- 4 slices Bacon
- 2 teaspoons Crushed Garlic
- 2 Tablespoons Flour
- ½ cups Milk
- 1 cup Frozen Peas
- 2 whole Eggs
- ½ cups Grated Parmesan Cheese
- 2 Tablespoons Butter
Preparation
Boil pasta according to directions on the box.
While pasta is cooking, dice bacon into 1/4-inch pieces and sauté in large skillet along with garlic. Saute until bacon is crisp. Stir in flour and cook for 2 minutes over medium heat. Add milk and peas (while frozen) and cook until milk thickens, about 4 minutes.
When pasta has finished cooking, drain well and add to skillet with bacon and pea mixture. Mix well over low heat.
In a small bowl, beat eggs until scrambled. Pour eggs over pasta and mix and stir until eggs have cooked and firmed up. You will see small pieces of “scrambled” eggs; this is what you want.
Turn heat off and mix in Parmesan cheese and butter and warm until butter is melted. Season with salt and pepper to taste.
Serve and enjoy.
