Categories: Pasta

Ingredients

• 1/2 package thick-cut bacon, chopped
• 3 garlic cloves, minced
• 32 oz. chicken broth
• 12 oz. bow tie pasta
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup shredded Parmesan
• 1/2 cup heavy whipping cream
• 2 tbsp. chopped fresh parsley
• Garnish: shredded Parmesan

Directions

1. In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.

2. Add garlic to Dutch oven; cook until fragrant, about 1 minute. Add broth; bring to a boil. Add pasta, salt and pepper; cover and cook until pasta is tender, about 12 minutes. Remove from heat.

3. In a small bowl, whisk together eggs, Parmesan, and cream. Gradually stir egg mixture into pasta mixture until smooth. Stir in bacon and parsley. Garnish with Parmesan.

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