Bacon Tomato and Spinach Spaghetti

Directions

Bring large pot of salted water to a boil . In a small mixing bowl whisk eggs and 1 tsp pepper until eggs are well blended. Whisk in heavy cream and parmesan cheese, set aside. Cook bacon in a large 12-inch non-stick skillet over medium-high heat, stirring occasionally until just crisp, about 5 - 7 minutes. Transfer bacon to a plate lined with paper towels while leaving about 2 Tbsp rendered bacon drippings in skillet. Add onions to drippings and saute until tender, about 5 minutes. Add in tomatoes and garlic and saute 1 minute longer. Then add spinach cover and cook, tossing occasionally, until it just starts to wilt, about 2 minutes longer . Meanwhile, cook spaghetti in boiling water just to al dente according to directions on package. Before draining spaghetti reserve 1/2 cup hot pasta water . While whisking slowly pour 1/2 cup of the hot pasta into egg mixture. Return drained spaghetti to now empty pot set over medium-low heat. Add egg mixture and cook and toss constantly until sauce begins to thicken slightly, about 1 minute. Add tomato mixture and bacon to pot with spaghetti and continue to cook and toss constantly until sauce coats the spaghetti, about 1 minute longer. Season with salt to taste and toss in half of the basil. Serve warm sprinkled with remaining basil and with more parmesan.