- pastes of any kind - 360 Grams
- slices of bacon - 8 pieces
- medium bulbs - 1/2 Pieces
- garlic - 2 teeth
- eggs - 3 pieces
- Parmesan cheese - 3/4 Cups
- fat cream - 3/4 Cups
- Salt and a lot of black pepper - To taste
- green peas - 1/2 cup
1. Boil the paste according to the instructions on the package. While the pasta is being cooked, chop slices of bacon into small cubes and fry in a pan until the bacon becomes crispy. 2. Put the finished bacon on paper towels and let the fat drain off. Drain all the fat from the frying pan, but do not wipe it. 3. Heat the frying pan over medium-low heat and add chopped onion and garlic. Cook until golden brown. Set aside. 4. In a bowl, mix the eggs, grated Parmesan cheese, cream, salt and pepper until smooth. When the paste is ready, drain the water, reserving 1-2 cups of liquid remaining from the cooking. Put the paste in a bowl. 5. While the pasta is hot, slowly pour in the egg mixture, stirring constantly. The sauce will become thick and must cover the whole paste. Dilute with a little hot liquid if the sauce seems too thick. 6. Add the peas, bacon, fried onions and garlic. Stir and immediately serve with extra Parmesan cheese.
Servings: 6-7