Cook the pasta in boiling salted water until al dente, drain and set aside.
In a bowl, mix the cream, beaten egg, grated parmesan cheese, and cornstarch, set aside.
In a large skillet, melt the butter and cook the chopped bacon until well cooked and crispy, remove the bacon and set aside.
In the same skillet, keep a little of the fat where we fried the bacon (discard the rest), add the white wine and cook over medium heat until it almost evaporates.
Add the cream mixture and cook, stirring constantly for 3 to 5 minutes, until it thickens, then add the cooked pasta and bacon.
Sprinkle with parmesan cheese and serve!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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