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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons water |
2 garlic cloves, minced |
4 quarts water |
3 cups uncooked farfalle (about 8 ounces bow tie pasta) or other short pasta |
2 large eggs, lightly beaten |
1/2 cup (2 ounces) grated fresh pecorino romano cheese or parmesan cheese |
4 bacon slices, cooked and crumbled |
Directions:
1. Heat a large nonstick skillet over medium heat. Add 2 tablespoons water and garlic; remove from heat.
2. Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously. Drain farfalle; add to garlic mixture in skillet. Stir well. Add egg mixture to farfalle. Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in cheese and bacon. Serve immediately.
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