Here’s a quick main course for when you feel your cholesterol level is getting dangerously low.
4 eggs, beaten
1 cup Parmesan, grated (go for the good stuff)
1/2 cup 35% cream
12 slices uncooked bacon, chopped into little pieces
1 tsp hot-pepper flakes, (optional, but good)
500 g spaghetti
salt, to taste
black pepper, to taste
In a bowl, beat together the eggs, Parmesan cheese and cream. Set aside. Bring a large pot of salted water to a boil, add the spaghetti and let it cook as usual. While the spaghetti is cooking, fry the bacon in a skillet with the red pepper flakes (if you’re using them) until crisp. Drain off the bacon fat (I mean, we mustn’t go overboard).
When the spaghetti is done (have your child throw a strand against the wall, and if it sticks, it’s ready) drain it in a colander, but don’t rinse it. Dump the hot spaghetti into a large bowl and immediately toss it with the egg mixture and the cooked bacon. Stir it all together well. I promise you, this is not disgusting. The heat of the spaghetti will cook the eggs, and the whole thing combines into a delicious, creamy sauce.
Season with salt and pepper and serve immediately.