Pasta

Pasta with Brócoli

Ingredients:
• 4 ounces dry fettuccine pasta
• 1 cup heavy whipping cream
• 2 tablespoons butter
• 1 ounce tomato sauce
• 1/2 teaspoon minced garlic
• 1/2 cup broccoli florets
• 1/4 cup fresh sliced mushrooms
• salt to taste
• ground black pepper to taste
• 2 tablespoons grated Parmesan cheese

Directions:
Cook fettuccini in a large pot of boiling salted water until “almost” done. Drain, and return noodles to pot. Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
Number of servings: 4

Marinated Pasta

Ingredients:
• 1 (16 ounce) package dry fettuccini noodles
• 2 tablespoons olive oil
• 2 teaspoons butter
• 1 lemon, juiced
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh basil, divided
• 1 tablespoon chopped fresh parsley
• 1 tablespoon salt
• 1 1/2 tablespoons black pepper
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 2 cups of water.
Bring the 2 cups reserved pasta water to a boil. Stir in olive oil, butter, 1/2 the lemon juice and the garlic. season with 1 tablespoon basil, parsley, salt and pepper. Boil 1 minute.
In a large bowl, combine pasta with sauce. Toss with remaining lemon juice and basil. Cover, and refrigerate 5 hours or overnight.
Number of servings: 4

Pasta Primavera
Ingredients:
• 1 (8 ounce) package dry pasta
• 1/4 cup margarine
• 1 envelope dry vegetable soup mix
• 1 1/2 teaspoons all-purpose flour
• 1 1/2 cups milk
• 2 tablespoons grated Parmesan cheese
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese. Toss with cooked pasta.
Number of servings: 4

Asian Pasta

Ingredients:
• 1 (8 ounce) package thin spaghetti
• 2 tablespoons sesame oil
• 1 dash soy sauce
• 1/2 teaspoon cayenne pepper
• 1 red bell pepper, julienned
• 1 bunch fresh cilantro leaves, finely chopped
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.
Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.
Number of servings: 4
Pasta e Olio
Ingredients:
• 1 pound spaghetti
• 2 teaspoons chopped garlic
• 1/4 cup chopped parsley
• 1/4 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1/4 cup melted butter
Directions:
In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
Toss pasta with garlic mixture and butter or margarine. Serve warm.
Number of servings: 4

Mediterranean Pasta
Ingredients:

• 8 ounces spaghetti
• 1/4 cup bread crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon olive oil
Directions:

In a large pot with boiling salted water cook spaghetti pasta until al dente. Rinse with cool water. Drain well.
In a large bowl mix the bread crumbs, oregano, basil, and cooled pasta. Pour olive oil to your likening over the mixture. Serve salad cold.
Number of servings: 4

Pasta with Tomato Cream Sauce
Ingredients:
• 1 (28 ounce) jar tomato pasta sauce
• 1 cup half-and-half
• 2 cloves garlic, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon dried basil
• 1 (8 ounce) package angel hair pasta
• 1/8 cup freshly grated Parmesan cheese
Directions:

In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for 45 to 50 minutes; do not boil.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss pasta with sauce and Parmesan cheese. Serve immediately
Number of servings: 4

Vegetable Pasta Salad
Ingredients:
• 4 skinless, boneless chicken breast halves
• 1 pound rotini pasta
• 8 ounces frozen mixed vegetables
• 2 tablespoons olive oil
• salt and pepper to taste
Directions:

Preheat oven to 400 degrees F (200 degrees C).
Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.
Pasta with Blue Cheese and Walnuts
Ingredients:
• 1/4 cup coarsely chopped walnuts
• 4 ounces blue cheese, crumbled
• 2 tablespoons olive oil
• 1/2 pound uncooked spaghetti
• 1 clove garlic, minced
Directions:

Cook pasta in a large pot of boiling water until al dente.
Meanwhile, heat oil in heavy skillet. Add garlic, and saute for a few minutes. Stir in walnuts, and saute for several more minutes.
Drain pasta, and divide into 2 plates. Top with saute and blue cheese.
Number of servings: 2

Italian Pasta Salad
Ingredients:
• 1 (16 ounce) package rotini pasta
• 1 cup Italian-style salad dressing
• 1 cup creamy Caesar salad dressing
• 1 cup grated Parmesan cheese
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 1 red onion, diced
Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, red bell pepper, green bell pepper and red onion. Mix well and serve chilled or at room temperature.
Shrimp Alfredo Pasta
Ingredients:
• 1 (16 ounce) jar Alfredo-style pasta sauce
• 1 (8 ounce) package angel hair pasta
• 2 pounds fresh shrimp, peeled and deveined
• 1 cup butter, melted
• 1/2 small green bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
Directions:

In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Number of servings: 4

Pasta with Gorgonzola and Sweet Onion
Ingredients:
• 1 (16 ounce) package spaghetti
• 1/4 cup olive oil
• 2 large sweet onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 4 ounces Gorgonzola cheese, crumbled
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar.
In a large bowl, combine pasta, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted.
Number of servings: 4

Roast Beef Pasta Salad
Ingredients:
• 1 (16 ounce) package spiral pasta
• 2 cups chopped cooked roast beef
• 1 cup chopped green pepper
• 1 cup sliced celery
• 3/4 cup chopped red onion
• 1/2 cup chopped sweet red pepper
• 1/3 cup chopped dill pickle
• 2 green onions, sliced
DRESSING:
• 2 tablespoons beef bouillon granules
• 1/4 cup boiling water
• 1/2 cup milk
• 2 cups mayonnaise
• 1 cup sour cream
• 1 teaspoon dill weed
• Dash pepper
Directions:

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions.
For dressing, dissolve bouillon in water. Add the milk, mayonnaise, sour cream, dill and pepper; mix well. Toss with pasta mixture. Cover and refrigerate until ready to serve.
Number of servings: 4

Asparagus Portobello Pasta

Ingredients:
• 2 (15 ounce) cans asparagus
• 1 (2.25 ounce) can sliced black olives
• 1/2 pound fettuccini pasta
• 1 tablespoon olive oil
• 3 large portobello mushrooms, sliced
• 1 (8 ounce) can peas, drained
• 2 teaspoons Italian seasoning
• 1 (6 ounce) can tomato paste
• 1/2 cup grated Parmesan cheese
Directions:

Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.

Number of servings: 3

Italian Tomato Pasta Salad
Ingredients:
• 1 (8 ounce) package angel hair pasta
• 1/2 cup zesty Italian dressing
• 2 tomatoes, chopped
• 1/4 cup grated Parmesan cheese
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place into a large serving bowl. Toss with dressing and tomatoes. Top with Parmesan and serve.
Number of servings: 3
Red Pepper-Salmon Pasta
Ingredients:
• 4 (4 ounce) fillets salmon
• 2 tablespoons lemon juice
• 1/2 cup roasted red bell peppers
• 1/3 cup grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 teaspoons minced jalapeno peppers
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 cup chicken broth
• 1 (8 ounce) package angel hair pasta
Directions:

In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.
Number of servings: 4
1. 
Pasta with Peas and Sausage
Ingredients:
• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 pound sweet Italian sausage, casings removed
• 12 ounces frozen green peas
• 1 1/2 cups heavy cream
• 4 tablespoons butter
• 2 tablespoons grated Parmesan cheese
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In

a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese
Number of servings: 2

Vegetarian Baked Pasta
Ingredients:
• 1 pound penne pasta
• 2 tablespoons olive oil
• 8 ounces portobello mushrooms, cut into 1/2 inch pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 (28 ounce) jar spaghetti sauce
• 4 cups shredded mozzarella cheese
• 8 ounces Gorgonzola cheese, crumbled
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
Bake for 30 to 45 minutes, or until cheese is browned. Serve.
Number of servings: 4
Creamy Mushroom Pasta
Ingredients:
• 1 (12 ounce) package dry fettuccine noodles
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 fresh mushrooms, sliced
• 1 tablespoon minced garlic
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 cup white wine
• 1 cup chicken stock
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 1/4 cup grated Parmesan cheese for topping
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.
Number of servings: 4

Herb and Chicken Pasta
Ingredients:
• 1 (16 ounce) package angel hair pasta
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon Cajun seasoning (optional)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 cup chicken broth
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
Number of servings: 4

Spinach Garlic Pasta
Ingredients:
• 1 (16 ounce) package angel hair pasta
• 4 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 tablespoon olive oil
Directions:

Cook the pasta in a large pot of boiling salted water until al dente. Drain.
Heat oil in a large skillet. Add the garlic, and cook for 1 minute. Add the spinach and the cooked pasta. Mix well, and cook for approximately 2 minutes, stirring often. Serve.
Number of servings: 4

Pesto Pasta
Ingredients:
• 1/2 cup chopped onion
• 2 1/2 tablespoons pesto
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 (16 ounce) package pasta
• salt to taste
• ground black pepper to taste
Directions:

Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.
Number of servings: 2

Pasta With White Clam Sauce
Ingredients:
• 2 tablespoons olive oil
• 4 tablespoons chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon lemon juice
• 4 tablespoons white wine
• 1 1/4 cups white clam sauce
• 1/2 teaspoon crushed red pepper
• 8 ounces pasta
Directions:

Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
Once pasta is done, combine with sauce mixture and garnish with parmesan cheese.
Number of servings: 2

Suki’s Spinach and Feta Pasta
Ingredients:
• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 cups chopped tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper to taste
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled
Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through
Number of servings: 2

Onion Pasta
Ingredients:
• 5 onions, thinly sliced
• 1/2 cup olive oil
• 4 tablespoons butter
• 1 teaspoon dried basil
• 1 cup water
• 1 tablespoon chicken bouillon
• 1 pinch ground black pepper
• 1 pound uncooked pasta
Directions:

In a large skillet place oil, butter and onions and cook until golden brown.
Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.
Number of servings: 2

Curry Pasta Salad
Ingredients:
• 1 (8 ounce) package uncooked tri-color spiral pasta
• 1 teaspoon curry powder
• salt to taste
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 apple - peeled, cored and finely chopped
• 1/4 cup raisins
• 1/4 cup chopped green onions
• 2 carrots, grated
• 1/4 cup firm tofu, crumbled
• 3 tablespoons pine nuts
Directions:
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
In a large bowl, combine the curry powder, salt, mayonnaise and lemon juice. Add cooked pasta and toss to coat. Then add the apple, sultanas or raisins, green onion, carrots, tofu and nuts. Mix well.
Number of servings: 2
1. 
Pasta Pomodoro
Ingredients:
• 2 (8 ounce) packages angel hair pasta
• 1/4 cup olive oil
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 2 cups roma (plum) tomatoes, diced
• 2 tablespoons balsamic vinegar
• 1 (10.75 ounce) can low-sodium chicken broth
• crushed red pepper to taste
• freshly ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 1/4 cup grated Parmesan cheese
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese
Number of servings: 2

Pepper and Olive Pasta Sauce
Ingredients:
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 5 green bell peppers, cut into 1/4 inch strips
• 8 ounces kalamata olives
• 1/2 teaspoon crushed red pepper
• 1 cup white wine
• 32 ounces tomato-vegetable juice cocktail
• 1 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano
• 1 pinch white sugar
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley
Directions:
In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes.
Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved. Stir in parsley. Serve over your favorite pasta.
Three-Cheese Pasta Shells
Ingredients:
• 1 (16 ounce) jar salsa
• 1 (8 ounce) can no-salt-added tomato sauce
• 1/2 cup shredded carrots
• 1/2 cup shredded zucchini
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped green onions
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 1 (15 ounce) container reduced-fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup egg substitute
• 2 teaspoons dried basil
• 16 jumbo pasta shells, cooked and drained
Directions:

In a bowl, combine the salsa and tomato sauce; spread half in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
In a skillet, saute the carrot, zucchini, mushrooms, onions and garlic in oil until crisp-tender. remove from the heat. stir in the cheeses, egg substitute and basil. Stuff into pasta shells; place in prepared baking dish. Top with the remaining salsa mixture. Cover and bake at 350 degrees F for 40-45 minutes or until heated through.

Number of servings: 4
Linguine with Marinated Tomato and Basil
Ingredients:
• 6 plum tomatoes, diced
• 3/4 cup shredded part-skim mozzarella cheese
• 3/4 cup chopped fresh basil
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (16 ounce) package linguine
• 1/4 cup shredded Parmesan cheese
Directions:
In a large bowl, combine the first seven ingredients; toss to coat. Let stand at room temperature for 1 hour. Meanwhile, prepare linguine according to package directions; drain. Add to the tomato mixture; toss to coat. Sprinkle with Parmesan cheese. Serve warm.
Number of servings: 3
Fettucine Carbonara
Ingredients:
• 1 pound dry fettuccini noodles
• 8 slices bacon
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 1/4 cups heavy cream
• ground black pepper to taste
Directions:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente. Drain.
Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don’t overheat or the eggs will scramble. Season well with black pepper and serve.
Number of servings: 3