Ingredients
10ozdry spaghetti
2largeeggs
¼ cupheavy cream
½ cupparmesan cheeseslighlty packed finely shredded
salt and freshly ground black pepper
8ozbacon,diced
1cupfinely chopped yellow onionsmall
1lbgrape or cherry tomatoes,halved
1tbspgarlicminced
6ozbaby spinachrinsed and drained
¼ cupfresh basil leavestorn
Preparation
In a small mixing bowl whisk eggs and 1 tsp pepper until eggs are well blended. Whisk in heavy cream and parmesan cheese and set aside.
Cook bacon in a large skillet over medium-high heat, stirring occasionally until just crisp, about 5 to 7 minutes.
Transfer bacon to a plate lined with paper towels while leaving rendered bacon drippings in skillet.
Add onions to drippings and saute until tender, about 5 minutes. Add in tomatoes and garlic and saute 1 minute longer.
Then add spinach cover and cook, tossing occasionally, until it just starts to wilt, about 2 minutes longer.
Meanwhile, cook spaghetti in boiling water just to al dente according to directions on the package. Before draining spaghetti reserve hot pasta water.
While whisking slowly pour hot pasta into the egg mixture. Return drained spaghetti to the now-empty pot set over medium-low heat.
Add egg mixture and cook and toss constantly until sauce begins to thicken slightly about 1 minute.
Add tomato mixture and bacon to pot with spaghetti and continue to cook and toss constantly until sauce coats the spaghetti, about 1 minute longer. Season with salt to taste and toss in half of the basil.
Serve warm sprinkled with remaining basil and with more parmesan.
