White Truffle Pasta

Right before we left for the holidays I wanted to use up what we had in the pantry and this is what I came up with.

Lay six pieces of bacon on a cookie sheet, on top of a cooling rack so the grease drips away is best.

Bake in the oven at 400 until crispy, about 20-30 minutes.

In a large bowl, combine:
4 eggs
2 cups shredded pecorino cheese

The magic ingredient, truffle butter.

In a saucepan, combine:
1 T bacon grease
1 T chicken bouillon (better than bouillon)
1 c cream
3 T white truffle butter
1/2 C water
Barely simmer and keep warm on the stove

Boil spaghetti in salted water until al dente.

Drain pasta and dump it on top of the egg mixture.

Pasta must be hot to cook the egg.

Pour on the cream sauce from the saucepan.

Crumble the bacon on top and mix everything together.

Before serving, top with cracked pepper and shredded Parmesan.