Posted in recipe category: Entree
Ingredients
- 1/2 pound bacon, cut into 1/4-inch slices
- 1/4 cup fresh basil leaves
- 3 garlic cloves
- 1/2 cup half and half
- 2 eggs, beaten
- 1 cup Parmesan cheese, grated
- 1 pound uncooked Vermicelli pasta
- 1 tsp salt
- 1/2 Tbsp extra virgin olive oil
Directions
- In a large skillet, fry bacon over medium-low heat until lightly browned. Drain; set aside.
- Fill a large saucepan 2/3 of the way full with water, place over medium-high to high heat. Drop in the salt and olive oil and bring to a roaring boil. Cook pasta according to package directions (usually 5 to 7 minutes until al dente).
- Place the fresh basil and garlic cloves into a blender. Process until finely minced.
- In a large bowl, beat the eggs and then stir in the half and half.
- Add bacon to the egg mixture and stir.
- Add the blended basil-garlic mixture to the egg mixture and stir until well-blended.
- Stir in the cheese.
- Drain cooked pasta and immediately transfer pasta to the egg mixture. Cover pasta and let stand 2 to 3 minutes, then toss to coat pasta with the egg mixture.
- Serve immediately.
