Ingredients
Scale
- 12 ounces pasta (spaghetti or fettuccine)
- 6 slices turkey bacon, chopped
- 2 large eggs
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add chopped turkey bacon and cook until crisp, about 5–7 minutes. Remove turkey bacon, leaving the fat in the skillet.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant, avoiding browning.
- In a mixing bowl, whisk eggs, heavy cream, and Parmesan cheese until smooth. Season with salt and pepper lightly.
- Add the drained pasta to the skillet with garlic, tossing to coat in the fat. Remove from heat.
- Pour the egg and cream mixture over the pasta while tossing continuously to prevent scrambling.
- Add reserved pasta water gradually to adjust sauce consistency, aiming for a creamy texture that clings to the pasta.
- Stir the cooked bacon back into the pasta evenly.
- Serve immediately, garnished with fresh parsley and additional Parmesan if desired.
Notes
Remove the skillet from heat before adding the egg mixture to avoid curdling.
Use reserved pasta water to adjust sauce thickness; the starch helps the sauce cling better.
Turkey bacon is a leaner alternative, making the dish lighter without losing smoky flavor.
Feel free to add vegetables such as peas or spinach for added nutrition and color.
- Prep Time: 10
- Cook Time: 20