Ingredients
The following ingredients have 2 Servings
- 6 ounces spaghetti or linguini
- 1 tablespoon extra-virgin olive oil
- 3 slices thick-cut bacon, cut into 1/4-inch pieces (substitute guanciale or pancetta)
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 2 large eggs, at room temperature
- Salt and fresh ground black pepper
Instruction
- Cook the pasta in boiling salted water until it is tender but not mushy. Reserve 1/4 cup of the hot pasta water then drain pasta.
- Meanwhile, heat olive oil in a large skillet over medium heat, add bacon and cook until it has rendered its fat and is crisp. Transfer bacon to a plate then discard enough bacon fat so that two tablespoons are left in the pan.
- Prepare three small bowls. Separate the egg whites and yolks. Add egg whites to one bowl then add each egg yolk to the two remaining bowls.
- Add the pan with bacon fat back onto the heat then add reserved pasta water and pasta to pan with bacon fat, toss and cook 1 minute. Remove from heat then add 1/2 cup of the cheese, egg whites and lots of fresh ground pepper. Toss until well mixed.
- Divide the pasta between 2 bowls, make a nest in the middle then gently side an egg yolk into each nest. Top with more cheese, bacon and an extra grind of pepper. Serve immediately.
