Lately I have found myself eating more and more vegan and vegetarian meals. I was a vegetarian for many years (many years ago now) but I found that my lifestyle had changed and I incorporated more and more meat back into my diet. Nowadays, there are many fantastic meat substitutes available. I can cope with fake chicken and fake hot dogs, but the fake-in bacon (whether you make it yourself or buy it) just doesn’t quite make the cut for me. To me, the sound and smell of cooking bacon makes my mouth water and tummy growl.
So as I transition back to a (mostly) vegetarian diet, I still find myself craving bacon from time to time. We completely indulged with this bacon, cream and cheese pasta dish. As you can imagine, it’s decadent and delicious. Salty bacon, creamy pasta and pops of sweetness from the green peas – yum!!
12-ounces of pasta (a little less than 1 full box)
8 pieces of thick cut bacon, diced
1/2 medium onion, diced
2 cloves garlic, minced
3 whole eggs, beaten
3/4 cups grated Parmesan
3/4 cups heavy cream
salt and freshly ground black pepper
1/2 cup green peas
Cook pasta according to package directions.
While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.