Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spaghetti With Bacon Cream Sauce
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- #71767
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 tablespoons soft butter
3 whole eggs
1 cup grated Parmesan cheese
10 slices bacon, cut crosswise into 1/4-inch strips and fried
1/2 cup bacon grease
1/2 cup heavy cream
1 teaspoon dried red pepper flakes, optional
black pepper, to taste
1 pound hot cooked spaghetti pasta
directions
While spaghetti and bacon cook, cream the butter until fluffy in one bowl and beat the eggs in another; add 1/2 of the Parmesan cheese to the eggs.
When the bacon is cooked, pour off 1/2 of the grease and stir in the red pepper flakes and heavy cream. Allow mixture to simmer until spaghetti is done cooking.
Drain spaghetti but do not rinse. Toss hot spaghetti in heated serving dish with whipped butter. Stir in hot bacon and cream mixture, then beaten eggs and cheese (the heat from the pasta and cream sauce will cook the raw eggs on contact). Mix thoroughly.
Serve at once with Parmesan cheese.
added by
Gretta
nutrition data
530 calories, 32 grams fat, 43 grams carbohydrates, 16 grams protein per serving.
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