Spaghetti 'n' Back Bacon
1 small cooking onion
200 g smoked back bacon
3 eggs, or equivalent amount of pasteurized egg product
salt, to taste
black pepper, to taste
1 375-g pkg whole wheat spaghetti
1 tbsp extra-virgin olive oil
1/4 cup white wine, or white grape juice
1 cup freshly grated Parmesan, divided
Fill a large pot with cold water, add salt to taste, cover and bring to a boil. Finely chop the onion. Slice back bacon into small pieces. In a medium bowl, break and beat eggs, seasoning with salt and pepper. (Those cooking for pregnant women or young children may prefer to use a pasteurized egg product.)
Pour pasta into boiling water and cook according to package directions.
Meanwhile, heat the oil in a large frying pan at medium and cook onions until soft, about 3 minutes. Add back bacon and cook, stirring, for 3 minutes or until cooked through. Pour wine into the bacon and onion mixture, and cook for about 1 minute, stirring to scrape up any brown bits from the bottom of the pan.
Remove and reserve ½ cup (125 mL) of pasta water, then drain the pasta and return it to the pot. Working quickly, add bacon and onion mixture, beaten eggs, reserved pasta water and ½ cup (125 mL) Parmesan to hot drained pasta, mixing well with tongs (this will cook the eggs).
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners