3 large eggs
1 c. heavy cream
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
Lots of freshly ground black pepper
1lb. bacon cut into 1/2 pieces
6 large cloves of garlic, finely chopped
1/2 lb. plum tomatoes, coarsely chopped
1/4 cup freshly grated Parmesan cheese plus extra for serving
1 stick of butter
Put on a large pot of water to boil and add salt. I usually pour enough salt to fill the palm of my hand and then put it into the water. You might think this is a lot of salt, but it really isn't. However, you can omit the salt if you wish. But I think salt in the water adds to the taste of the pasta you cook.
In a large, wide serving bowl, whisk eggs, cream, nutmeg, salt, and pepper until blended. Set aside.
In a non-stick frying pan, cook bacon until crisp. Do not overcook bacon. Drain. In the same pan, melt butter and cook garlic over medium-high heat for several seconds. Add tomatoes and cook for one minute or until softened. Set aside.
Add ca. 1lb. of pasta to the boiling water and cook until al dente or to the softness desired. I prefer to use penne rigate, linguine, or spaghetti for this dish. Use a good quality pasta. Drain cooked pasta and immediately place on top of eqq mixture. Toss gently until pasta is coated. The hot pasta is actually what cooks the egg mixture.
Add cooked tomatoes and toss.
Garnish with cooked bacon and Parmesan cheese.
On the table set out extra grated cheese and the pepper mill for each person to add to taste. And no truly authentic Italian meal is complete unless it is served with good Italian bread. I prefer Gonnella or Turano brand breads with my meals.
Serves 4 to 6.