Ingredients

1 bag Penne Noodles

1/4 cup Heavy Cream

4 Eggs

1/2 lb Bacon (Substitute 1 pkg Pancetta Bacon)

1 tsp Extra Virgin Olive Oil

2 tbsp Italian Parsley

Salt and Pepper

3/4 cup freshly grated Pecorino-Romano Cheese (Substitute Parmesan)

Preparation

  1. Fill a large pt with water. Add salt. Bring to a boil

  2. Add pancetta/bacon to a cold saute pan and cook slowly over a low heat for 10-15 minutes or until crisp/cooked. Set aside

  3. Drop the pasta into the boiling water and cook according to pkg instructions, roughly 6-9 minutes, or until al dente.

  4. While pasta cooks, combine the eggs, cheese, cream and oil in a bowl and beat with a whisk until completely mixed and well blended.

  5. Drain Pasta and toss with the egg and cream mixture. Add the cooked bacon and chopped parsley. Serve immediately.