For some reason I have trouble photographing pasta.
But the dish was so tasty I had to post it anyway. I mean really, really tasty.
I only started making this recently. I looked at several recipes and took the parts of each that sounded best to me, cobbling together this version.
On a whim, I added some sauteed shrimp on top. But it is still good without the shrimp.
It's also good with some sauteed asparagus or peas or zucchini tossed in with the pasta.
6 ounces bacon or pancetta
1 small white onion, diced
3 cloves garlic, minced
1 tbsp dried oregano or thyme
1 cup dry white wine
1 cup cream
1/2 tsp nutmeg
salt and pepper
1 cup freshly grated Parmesan cheese, plus a little extra for garnish
3 tbsp fresh Italian parsley, chopped
8 ounces spaghetti or other pasta
Cut bacon or pancetta into a small dice and cook until crispy. Drain on paper towel and set aside. Discard all bout about 1-2 tbsp of the bacon fat in the pan.
Cook pasta according to package directions. If the pasta is done before the sauce, drain it and set it aside.
In the same pan that the bacon cooked in, sautee the onions, garlic and dried oregano for about 5 minutes or until tender and just starting to brown.
Add wine and boil until reduced by half, 1 to 2 minutes.
In a separate bowl, whisk together eggs and cream. Add in a dash of salt and pepper, nutmeg and grated cheese.
Add bacon and pasta to onion mixture. (If pasta has gotten sticky while siting, give it a quick rinse with hot water and drain it well.)
Toss gently over medium heat to combine.
Remove pasta/onion mixture from heat and add eggs/cream mixture and parsley, gently tossing to combine.
Serve immediately with an extra sprinkle of Parmesan cheese.