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Ingredients
- 2 ounces, weight Thin Spaghetti
- 1 whole Egg, White And Yolk Separated
- 1/4 cups Peas (I Used Frozen)
- 1 Tablespoon Bacon Bits
- 1 Tablespoon Parmesan Cheese
- Salt And Pepper
Method
- 1.)
- Cook the spaghetti in boiling, salted water according to package instructions.
- Drain pasta and reserve 1/4 cup of the pasta water.
- 2.)
- Add pasta to the same pot over low heat.
- Add the egg white, peas, and bacon.
- Stir until the egg white is just set.
- Season with salt and pepper.
- 3.)
- In a separate bowl, combine the egg yolk and parmesan cheese.
- Vigorously stir this mixture into the hot pasta.
- Toss well.
- Serve with more pepper and cheese, if desired.
- Add a bit of pasta water if the mixture is too sticky.
