Traditional recipes call for pancetta or bacon, but we take it up a notch with our thick-cut, Sgt. Pepper Bacon Jerky. The result? A rich, creamy pasta that packs bold flavor and serious protein. It's built for warriors of the weeknight dinner table.
Ingredients:
- 1 bag Sgt. Pepper Bacon Jerky (chopped)
- 1oz pancetta or bacon (chopped)
- 8oz spaghetti (use chickpea pasta for extra protein)
- 1 large egg
- 1 egg yolk
- 2oz parmigiano reggiano (finely shredded)
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- Parsley, for garnish (finely chopped)
Directions:
Bring 4 quarts of salted water to a boil. Add pasta and cook per package instructions. Save 1/2 cup of pasta water before draining. Cut pancetta into 1/5" thick cubes. Cook until crispy and golden (about 5 minutes) over medium high heat. Add garlic to pan toward the end of cooking.
Whisk egg and yolk in a large bowl, then stir in parmesan and black pepper. Add the pasta and bacon jerky into the pan with pancetta and garlic to toss and coat in the fat. Transfer coated pasta to the bowl with eggs. Add pasta water and stir until sauce thickens from watery to creamy (about a minute). Garnish with extra parmesan and parsley and serve warm.