Crispy bacon, eggs and cream, parsley and Parmesan cheese combine to make this classic easy pasta dinner.
I made this using regular milk for the cream and left the butter out. I'm sure it would have been creamier with those included, but for those who are looking to cut corners with fat and calories, it was still really good without that extra fat. - 29 Nov 2006 (Review from Allrecipes USA and Canada)
Yummy dish, but make sure to stir the eggs in for awhile to ensure their cooked and well-heated. I also chopped up an onion and fried it with the bacon. Add the bacon at the very last minute so it stays nice and crunchy, also sprinkle a few diced tomatoes on top. - 06 Jun 2002 (Review from Allrecipes USA and Canada)
This was delicious! I used penne pasta because it holds in a lot of sauce for each bite, and I also added chicken and peas. One thing, though, make sure your eggs really are room temperature and not still chilled. I was in a hurry and did not do this the first time I cooked this dish and the pasta was a bit cold. Thanks for the recipe! - 02 Jan 2002 (Review from Allrecipes USA and Canada)