INGREDIENTS

• 1 pound fettuccine pasta
• 6 ounces thick sliced bacon, chopped
• 1/2 cup finely chopped shallots
• 1 garlic clove, minced
• 4 large eggs, lightly beaten
• 3/4 cup grated Parmigiano-Reggiano cheese
• 1/3 cup heavy cream
• 1/4 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil, add the pasta and cook according to package directions
2. Heat a large nonstick skillet over medium. Add the bacon and cook, stirring occasionally, until starting to brown, 5 to 6 minutes. Add the onion and garlic and cook, stirring occasionally, until beginning to brown, about 4 minutes, Add the fettuccine and cook until hot, about 1 minute. Combine the eggs, cheese, milk, and pepper in a small bowl. Remove the skillet from the heat and stir in the egg mixture, stirring until the sauce is thick and creamy. Serve immediately.