Pasteurized eggs take the worry out of this super easy Spaghetti Carbonara that’s tossed with tomatoes, garlic scapes and parsley.
- 12 ounces whole grain spaghetti or linguine (I use half regular and half whole wheat)
- 4 slices center-cut bacon
- 1 garlic clove or garlic scape, minced
- 2 Davidson’s Safest Choice whole eggs + 1 Safest Choice yolk, beaten together
- 1/2 cup grated Parmesan or Romano cheese
- 1/2 teaspoon black pepper
- 2 cups chopped grape or cherry tomatoes
- 1/4 cup chopped Italian flat leaf parsley
- In a large pot of boiling salted water, cook spaghetti according to directions to al dente texture.
- While pasta is cooking, heat a large saute pan over medium heat. Add bacon and cook until crisp. Remove from pan and mince. Set aside.
- Right before pasta is finished cooking, remove all but about 1 tablespoon of bacon grease and return pan to medium heat. Add garlic and saute for about 30 seconds and mix in bacon. Turn off heat.
- Remove pasta from pot with tongs and transfer to pan with garlic and bacon. Add in beaten eggs, cheese and black pepper and mix thoroughly until egg mixture is coating the pasta.
- Mix in tomatoes and parsley. Serve immediately with extra grated cheese, if desired.