Ingredients
- 4oz bacon, cubed
- garlic. Like, a lot. Maybe 2tbsp.
- Olive oil
- 2 large eggs
- 1/2c of that sandy parmesan stuff
- black pepper
- 14oz canned diced tomatoes
- 1lb pasta
Make the pasta. While that's cooking, cook the bacon and garlic in a pan of olive oil. When the bacon is cooked, add the tomatoes and simmer for a while until it thickens a bit. Meanwhile, in a separate bowl, mix the egg, parmesan, and pepper and whisk thoroughly.
When the pasta is done, mix it with the tomato / bacon mixture until thoroughly coated. Do this over a low flame so that it's REALLY hot. Take the pasta off the heat completely, stir a couple more times, then pour in the egg and cheese mixture and stir constantly. The heat from the pasta cooks the eggs without curdling them (ideally - worked for us, but we've curdled them in the past). Then serve.
Thoughts: This was really good. The tomato really added, actually, although I know we're heathens for doing it this way. It could be the paint fumes talking, but I would definitely do it this way in the future.
Disaster Index: 1/10
