A creamy Italian pasta made without cream: crisp bacon, eggs, Parmesan and plenty of black pepper. Quick to make with a few ingredients; a high-protein main course.
Ingredients
Instructions
- 1
Cook the spaghetti in plenty of boiling water until al dente according to the package, then drain.
- 2
Meanwhile, cut the bacon into 1 cm strips and cook in a large skillet without added fat over medium heat for 6-8 minutes until it renders and crisps. Turn off the heat.
- 3
Whisk the eggs, 60 g of the Parmesan, most of the pepper and the salt in a bowl.
- 4
Add the hot spaghetti to the skillet and toss in the bacon fat; let the pan cool slightly for 1 minute.
- 5
Pour the egg mixture over the spaghetti and toss quickly with tongs for 1-2 minutes; the sauce should turn creamy, not scrambled. If needed, set the pan over very low heat for a few seconds.
- 6
Divide among plates, sprinkle with the remaining Parmesan and pepper and serve right away.
Nutrition
Per serving
| Calories | 636 kcal |
|---|---|
| Protein | 34 g |
| Carbs | 69 g |
| Fat | 23 g |
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