So I haven’t posted a pasta recipe in awhile, but with the weather getting chillier, I was craving something hot and comforting. And what is more comforting than carbs mixed with cheese and bacon? Nothing. I’m usually a red sauce person, but how can you go wrong with a sauce made out of egg, cream, and cheese. And bacon grease too. I don’t think I have to convince you anymore to make this. SO GOOD.
They had the prettiest organic brussels at Wegmans and I had to get them. I didn’t just want to roast them to have as a side, I wanted them to be the main part of a dish. So I came up with this!
Bacon and brussels is always a good combo.
This comes together really quickly but timing is everything, since you have to “cook” the egg based sauce with the residual heat from the cooked pasta. Basically, you can’t make the pasta ahead of time because you need it to be super hot when you toss it with the sauce. It’s super simple really, pretty fool-proof. This is something you make when you don’t care about the nutrition content…and today was one of those days. I did use whole wheat pasta though, I don’t really mind it. Actually, sometimes I prefer it. Feel free to use whatever pasta you like!
1 lb. whole wheat spaghetti
8 oz. thick cut bacon, thinly sliced into little strips
3 cloves garlic, finely chopped
1/2 large yellow onion, chopped
3 large eggs
1 1/2 c. freshly grated parmesan cheese
1/2 c. half and half
3 c. brussels sprouts, sliced
3/4 c. pasta water (from when you drain the pasta) (I usually scoop it out of the pot with a big coffee mug or measuring cup right before I drain the pasta)
2 T. olive oil
salt and pepper
Preheat a large skillet over medium heat. Add olive oil and bacon, and cook for 6-7 minutes, until bacon has rendered its fat and is crispy and golden. Put bacon on paper towels to drain, and discard 1/4 c. of the bacon fat from pan. In a medium bowl, combine the eggs, half and half, and 1/2 c. of the parm and whisk to combine. Set aside.
Put a large pot of water on to boil for pasta. Add garlic and onion to pan with bacon grease and sauté for 3 to 4 minutes.
Add brussels sprouts to the onion and garlic, and saute for an additional 7-8 minutes until they are tender. You should be cooking the pasta during this time. Season with salt and pepper. Add bacon back into the pan. At this point, the pasta should be done. Scoop out pasta water in a mug or measuring cup, and add a little splash to the egg mixture. Whisk quickly to combine, you don’t want the eggs to scramble. This is called “tempering”. It brings the eggs closer to room temperature so they are less likely to scramble when you add them to the very hot pasta. Add the remaining splash of pasta water to the bacon and brussels. Drain the pasta.
Add the pasta to the bacon and brussels, tossing quickly. With your other hand, slowly pour in the egg mixture, tossing the pasta around, coating it in the sauce. You should be tossing very quickly. This will cook the eggs and create a creamy sauce that will stick to the pasta. Once thoroughly combined, season with salt and pepper and the remaining cup of cheese. Portion into bowls and top with more cheese!