By ElizabethKnicely on March 17, 2013
"The eggs and milk creat a rich, creamy sauce that coats the pasta, wile the bacon adds a salty bite. The key to the creaminess is tempering the eggs - heating them gently so they don't cook too fast and curdle. Do this by slowly whisking in the hot water in which the pasta cooked."
Serving Size: 1 (157 g)
Servings Per Recipe: 8