1 pound of fettuccine pasta
6 ounces of thick sliced bacon chopped
1/2 cup of finely chopped shallots
1 garlic clove minced
4 large of eggs lightly beaten
3/4 cup of grated Parmigiano-Reggiano cheese
1/3 cup of heavy cream
1/4 teaspoon of ground black pepper
- Bring a large pot of salted water to a boil, add the pasta and cook according to package directions; drain.
- Heat a large nonstick skillet over medium. Add the bacon and cook, stirring occasionally, until starting to brown, 5 to 6 minutes. Add the onion and garlic and cook, stirring occasionally, until beginning to brown, about 4 minutes, Add the fettuccine and cook until hot, about 1 minute. Combine the eggs, cheese, milk, and pepper in a small bowl. Remove the skillet from the heat and stir in the egg mixture, stirring until the sauce is thick and creamy. Serve immediately.