My sis sent me this recipe and it was delicious and super easy. It’s not going to win any cooking light awards, but we had a small portion with a big serving of salad, and I did not feel even a little guilty afterwards. The other cool thing, is that you probably have most of this stuff on hand all the time. I love pantry/freezer dinners.
On that note, it has been AGES since I went to the grocery store. I think at least a week. We’ve definitely eaten out a few times, but I am mostly just pulling together delicious, healthy meals from the freezer and pantry. I need to do a post about that one of these days. Grrrr….
- 1 large onion, cut into thin strips (half moons)
- 1/2 pound bacon, cut into strips
- 1 clove garlic, minced or pressed through
- 1 (16 ounce) package fettuccini pasta
- 3 egg yolks
- 1/3 cup heavy cream
- 3/4 cup shredded Parmesan cheese
- salt and pepper to taste
- Heat large heavy saucepan over medium heat. Stir in bacon, and cook until bacon is evenly browned. Remove bacon with slotted spoon and set aside. You need ~ 1 tablespoon bacon fat. Depending on how much fat is rendered, either keep in pan or pour off and measure out 1 tablespoon.
- Over medium heat, stir in onion and sprinkle with a pinch of salt. Cook, stirring occasionally, until tender and slightly browned. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Before draining, remove ~ 1 Cup pasta water (TIP: put your measuring cup inside your colander in the sink. You’re less likely to forget to save pasta water that way). Drain pasta, then return it to the pot.
- In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon and onions over the pasta, then stir in the cream mixture. Thin as needed with reserved pasta water. The mixture will thicken up as it cools, so make it a tad looser than you’d like. Season with salt and pepper.