1 lb. bowtie pasta
1 lb. bacon
1 c. mushrooms, sliced or chopped (optional)
1 onion, chopped
4 to 5 cloves garlic, pressed
1/8 tsp cayenne pepper (less or more according to preference)
1 c. chicken broth
2 egg yolks
1 c. parmesan cheese, divided
½ c. cream or milk
1 Tbs. parsley
Pepper to taste
Optional: diced cooked chicken
Cook pasta according to package directions. Saute bacon, cooking until about half-way done, then add onion and mushrooms. When bacon is almost done, add garlic and cayenne and cook until bacon is crisp. Add chicken broth and simmer until it’s reduced by half. Stir in chicken if desired.
In a separate bowl, beat egg yolks, 2/3 c. parmesan, cream, parsley, and pepper together. Slowly add a ladle full of pasta water to it to temper the eggs. Combine cream mixture and bacon mixture. Let simmer a couple of minutes until it thickens. Add to pasta, and sprinkle with remaining parmesan. Serves 6-8 adults.
