Prep time: 5 mins | Cook time: 15 mins | Yields: 4 servings

• Protein: 250g Bacon (chopped into strips).
• 300ml Heavy Cream
• 1 large egg
• Base: 500g Pasta (Spaghetti or Fettuccine).
• Flavor: 2 cloves garlic (minced), 1/2 cup Parmesan, plenty of cracked black pepper.

Instructions

1. The Pot: Boil your pasta in the sauce pot until just underdone (it will finish in the sauce). Save 1/2 cup of the pasta water before draining.
2. The Frypan: Set your electric frypan to medium-high. Fry the bacon until crispy. If there’s excessive fat, drain some, then add the garlic for 30 seconds.
3. The Mix: In a small bowl, whisk the cream, egg, and Parmesan together.
4. The Merge: Turn the frypan heat to low (crucial so you don’t scramble the egg). Toss the pasta into the pan with the bacon. Pour the cream mixture over the top.
5. The Emulsion: Toss constantly for 2 minutes. Add a splash of that saved pasta water if you want it silkier. The residual heat will thicken the cream and egg into a glossy sauce.