Therefore, dinner was based around the 3 egg yolks I had leftover from my pignoli cookies (the recipe calls for 3 egg whites). So, can you guess what I made for dinner?
The real foodies will know…
I normally LOVE peas in this, but Frank is so anti-pea it’s ridiculous. Sigh.
1/2 pound spaghetti
4 slices bacon, cut into chunks
a splash of EVOO
1/2 large onion, chopped
1 large garlic clove, chopped
3 egg yolks
fresh parsley, chopped
Cook spaghetti according to package directions. Meanwhile, add oil to a hot pot (medium or med-hi flame), followed by the bacon. Add onion and garlic when bacon is about halfway cooked.
Before draining the spaghetti, reserve about a cup of the water. Add spaghetti to the bacon mixture (adjust flame to medium-low) and stir until combined. Take pot off the heat.
Add about half of the reserved water to the egg yolks, and beat immediately to temper the eggs so they don’t cook. Then, add the egg mixture to the spaghetti, stirring to combine. Add more water if needed.
Add plenty of cheese, pepper and parsley. Serve immediately!