Ingredients

8 oz. (250 g) cavatappi pasta, or any shape you like
½ cup (125 mL) reserved pasta water (from step 1)
3 eggs
4 strips of bacon
1 tsp (5 mL) black pepper
½ cup (125 mL) heavy cream
2 cups (500 mL) finely grated Parmesan cheese, plus more for topping
Optional: 1 cup (250 mL) frozen peas

Directions

Bring a large pot of water to a boil and add the pasta. Cook for 8–10 minutes, or until al dente. Save ½ cup (125 mL) of the water, then drain.
While the pasta cooks, place the Egg Separator over a small bowl. Crack the eggs, one by one, into the egg separator, letting the whites fall into the bowl. Move the egg yolks to another small bowl.
Use kitchen scissors to cut your bacon into small pieces.
Place the bacon and black pepper in a large skillet. Turn the heat to medium and cook for 5–7 minutes, or until crispy, stirring occasionally.
Add the cream to the yolks and whisk together. Temper the eggs by slowly pouring the hot pasta water into the egg yolk mixture while whisking constantly.
Add the cooked and drained pasta to the pan with the bacon. Turn the heat to low. Add the egg mixture to the pasta and sprinkle in the Parmesan cheese. Add the peas, if you’d like.
Continue cooking over low heat, stirring constantly, until the sauce begins to thicken, about 2–3 minutes. Serve immediately with more Parmesan, if you’d like.

Yield:

4-5 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 510, Total Fat 29 g, Saturated Fat 14 g, Cholesterol 180 mg, Sodium 760 mg, Carbohydrate 40 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 20 g