3 cups uncooked farfalle (about 8 ounces bow tie pasta) or other short pasta
2 large eggs, lightly beaten
1/2 cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese
4 bacon slices, cooked and crumbled
How to Make It
Heat a large nonstick skillet over medium heat. Add 2 tablespoons water and garlic; remove from heat.
Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously. Drain farfalle; add to garlic mixture in skillet. Stir well. Add egg mixture to farfalle. Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in cheese and bacon. Serve immediately.
Impressive amount of flavor in a small package. I increased the amount of bacon, but otherwise followed the recipe to the letter. The eggs scrambled a bit when added to the pan, however the truly amazing part was the flavor. I taste as I cook, and was worried this dish was going to be very bland. Adding the cheese at the end reinforces the other flavors and creates a surprisingly robust flavor profile. Defiantly a make again.
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