This recipe was in a packet from Johnson & Wales University I received while attending a yearly
Educators Forum. It is quick, easy, rich and very satisfying.
Ingredients
1 pound Rotini pasta
5 eggs, beaten
1.5 tsp. salt
1 tsp. black pepper
½ tsp. red pepper flakes
½ cup parmesan cheese, grated
8 oz. bacon
½ cup diced onion
3 cloves garlic, minced
Green peas (optional)
Directions
Bring a large pot of salted water to a boil.
In a small bowl, combine eggs, salt, black pepper, red pepper and parmesan cheese. Stir to combine.
Add the pasta to the boiling water. Cook until al dente, about 10 minutes. Then drain, reserving a cup of the hot pasta water.
In a skillet, cook bacon over medium high heat until slightly crisp.
Add in the onion and garlic. Cook until onion is softened. Turn off heat.
Add the pasta to the skillet with the bacon and immediately add the egg mixture.
Stir constantly until egg mixture thickens. Add cooking liquid a little at a time if needed to obtain desired thickness.
Add green peas and additional parmesan cheese if desired.