Ingredients
Scale
- 1 pound spaghetti or linguine
- 2 cups heavy cream
- 4 large eggs
- 1 cup freshly grated Parmesan cheese
- 1/2 pound thick-cut turkey bacon
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Fresh parsley, chopped
Instructions
- Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of starchy water before draining.
- In a skillet over medium-high heat, fry the turkey bacon until golden and crispy, then remove it from the pan.
- Sauté minced garlic in the same skillet for about a minute until fragrant.
- Add heavy cream and black pepper; bring to a gentle bubble and let thicken for about two minutes. Stir in cooked turkey bacon and fresh parsley.
- Whisk eggs and Parmesan cheese together until smooth in a separate bowl.
- Remove skillet from heat, cool slightly, then add drained pasta and toss well. Quickly fold in the egg mixture while drizzling reserved pasta water to achieve a creamy consistency.
- Finish with a squeeze of lemon juice, serve immediately, garnished with extra Parmesan and parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 650
- Sugar: 3g
- Sodium: 600mg
- Fat: 37g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 275mg