Ingredients
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1/4 lb pancetta (or sub bacon cut in sml strips ... approx 1 cup)
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1 tablespoon olive oil (or butter)
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1/2 lb spaghetti
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4 eggs
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2 tablespoons light cream
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2/3 cup parmesan cheese (freshly grated & divided per prep directions)
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1 large tomatoes (seeded & diced)
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1/2 teaspoon italian seasoning (I use McCormick Classic Herbs)
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salt (to taste)
Instructions
- Put the olive oil (or butter) in a fairly lrg skillet. Add the pancetta (or bacon) & fry it lightly over med-heat till the fat has melted. Remove from heat & set aside.
- Cook spaghetti in boiling salted water.
- Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
- When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
- Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
- Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.