Prep Time: 5 minutes Cook Time: 10-15 minutes.

1 lb. Pasta (linguini, penne, gemeli, etc.) lb. Thick cut bacon (cut into thin strips) 1 ea. large onion (fine diced) lb. Parmesan cheese (grated or shredded) 7 ea. eggs (lightly beaten) to taste ground black pepper

method

Sauté onion with bacon until onions are translucent and bacon is partially rendered but not crisp strain excess oil and return to pan. In a separate pot cook pasta until al dente (to the bite) and drain well but do not rinse, put pasta in pan with bacon and onions and add cheese, pepper and eggs, stir well and serve. The heat from pasta cooks eggs and turns them into a wonderful sauce. This is a quick and easy meal that after you try it you will find yourself making it more often. Enjoy with a nice sauvignon blanc, bon appetit.

Regards, Chef Phil

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About the author:

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com