Yield: 4 Servings
4 bacon slices, fried and crumbled
6 green onions (onion and ½ of green) – finely chopped
1 lb Orecciette pasta or small shells
2 large eggs, room temperature
¾ cup finely grated Parmesan cheese
1 tablespoon freshly chopped Italian parsley
¼ cup heavy whipping cream
Cook bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Remove all but 3 tablespoons fat from the skillet. Add chopped green onions and saute’ them over medium heat until just tender. Set aside.
Cook pasta in large pot of boiling water until tender. Drain, reserving ¼ cup of pasta cooking liquid. Whisk eggs and ½ cup Parmesan cheese in medium bowl to blend. Gradually whisk reserved pasta cooking liquid. Set aside. Add back the sauted green onions to the skillet, along with the pasta. Stir to heat. Remove skillet from heat and add the egg mixture and stir until the sauce is creamy and the eggs are no longer raw. Return to heat and stir in ¼ cup heavy whipping cream into the pasta mixture and heat until warm. Stir in crumbled bacon, parsley and more Parmesan cheese, if desired. Garnish pasta with grated Parmesan cheese and green onions.
Adapted – Bon Appetit – April 2008