6 Slices Center Cut Bacon 2 Cloves Minced Garlic 3 Large Eggs 2 tbs (15g) Grated Parmesan Cheese 1/4 tsp Black Pepper 1/4 cup (60mL) White Cooking Wine 12 oz Bag Palmini "Pasta" 12 oz Cooked Small Peeled/Deveined/Tail-Off Shrimp
1). Cut the bacon into small pieces. 2). Peel and mince the garlic. 3). Whisk the eggs together with the black pepper and Parmesan. 4). Drain the pasta. 5). Rinse and drain the shrimp. 6). Add the bacon to a large skillet over medium-high heat and fully cook the bacon. 7). Add the garlic to the bacon and cook for 1 more minute. 8). Add the white wine in to deglaze the pan, cooking for about 1 more minute to cook the alcohol off. 9). Reduce the heat to low-medium and add the "pasta" to the bacon and garlic sauce. Toss around for about 1 minute. 10). Add in the shrimp and toss for 1 more minute. 11). Pour in the egg mixture and continue to toss the pasta & shrimp around in the sauce. After a few minutes, the eggs should thicken and resemble a cream sauce. Be careful to not scramble the eggs. Reduce, or remove from, the heat if this starts to occur. 12). Serve up 1/3 of the mixture, and enjoy slowly, and mindfully until 80% full.
**Pro Tip** - For a complete and balanced meal, serve up with a fist sized serving of your favorite veggie! I enjoy mine with steamed green beans or steamed broccoli!