1 Tblsp Fresh rosemary chopped (if using dried use only 1 tsp)
1Tblsp Fresh basil, chopped (if using dried use only 1 tsp)
2Tblsp Fresh chopped parsley
1 cup parm cheese, grated
1 pint whipping cream
2 eggs (beaten well)
1 lb spaghetti (cooked, reserving about a cup of the pasta water)
Salt and Pepper to taste
Instructions
In a large pot (I use my wok) heat the oil to med hot, add the onion and cook until soft; then add garlic and cook until soft. Add the ham, green and black olives to the pot, cooking only to heat all; then add spaghetti, stirring well to mix. Once incorporated stir in all the herbs and bacon. Working quickly add in the eggs stirring constantly so they don’t scramble, until all is creamy, then stir in the parm cheese; remove from heat and stir the whipping cream (you may not need the entire pint, you just want the mixture to be nice and creamy). This can begin to dry out as the pasta absorbs the liquids so add some of the pasta water, if needed, to help moisten it up.
Serve immediately
This is delicious left over.
Originally Submitted
1/18/2013
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