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I really love the ease of this dish and the huge flavor it has. Comfort food at its finest. Delicious!
Cook pasta in lightly salted boiling water just until the shy side of al dente. Drain, reserving 1 1/2 cups of pasta cooking water; drizzle pasta with a small amount of olive oil and toss.
Cook bacon in a large skillet until crisp. Remove bacon and set aside.
To the same skillet, add 1 tablespoon olive oil to the bacon grease. Add onion, garlic and red pepper flakes. Saute for 3-4 minutes. Add cooked spaghetti and toss for 1 minute.
Add egg yolks that have been tempered in 3/4 cup of pasta cooking liquid. Toss with spaghetti until thickened. Add white wine and Parmesan cheese. Toss to combine and continue tossing over heat until the cheese is melted and wine is absorbed.
Stir in sun-dried tomato and artichoke hearts. Add more cooking liquid if needed. Taste for seasoning and add salt and pepper accordingly. Stir in freshly chopped parsley and chopped reserved bacon.
Serve with additional Parmesan cheese and parsley.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!