Difficulty: Easy - for beginners
Serves: 8 Servings
1 package (16 oz.) spaghetti, linguine, or fettuccie
12 slices smoked bacon (about 1/4 pound), cut crosswise into 1/4-inch pieces
3 garlic cloves, finely chopped
1 pint (2 cups) heavy cream
1 cup grated Parmesan cheese plus additional for serving
1 1/2 cups frozen green peas
1 teaspoon salt
1 teaspoon ground black pepper
2 large eggs
1. Heat large covered saucespot of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain pasta, then return to saucepot.
2. Meanwhile, heat large skillet over medium-high heat. Add bacon and cook 10 minutes or until crisp, stirring frequently. Add garlic and cook 1 minute, stirring. Remove skillet from heat; carefully drain off fat. Add cream to bacon and cook over medium-high heat until mixture simmers, stirring to loosen and browned bits on bottom of skillet. Add cheese and cook 4 minutes, stirring until cheese melts. Stir in frozen peas, salt and pepper; heat just until mixture begins to simmer. Remove skillet from heat.
3. In small bowl, lightly whisk eggs. Slowly stir eggs into skillet. Pour sauce over spaghetti. With tongs, toss spaghetti with sauce until well combined. Sprinkle with cheese to serve.