Ingredients

The following ingredients have 4 Servings
  • 1 lb spaghetti
  • 10 slices bacon (raw or precooked. crumbled)
  • 3 cloves garlic (minced. 3-4 cloves)
  • salt and pepper to taste
  • 3 large eggs (at room temperature)
  • 1 cup freshly grated Parmesan cheese (or romano cheese, plus more for topping)
  • fresh chopped parsley (optional as garnish)

Instruction

  • Bring a large pot of salted water to a boil and cook spaghetti to desired tenderness. Reserve two cups of the pasta water and drain pasta the rest of the way.
  • Meanwhile, cook bacon in a large skillet over medium heat. Remove from pan when crisp and crumble. Set aside. Do not clean skillet.
  • In the bacon grease left in the skillet, saute garlic until golden. Transfer garlic and one tablespoon of the bacon grease to a medium mixing bowl.
  • Add eggs, 1⁄2 teaspoon black pepper, and 1 cup of finely grated cheese to the mixing bowl. Whisk to combine.
  • In large skillet or serving bowl, combine hot pasta, hot pasta water, and the egg/cheese mixture. Toss well. Allow pasta to set for about 5 minutes as the starches in the pasta help to thicken the sauce. The heat from the pasta and pasta water is enough to melt the cheese and “cook” the eggs without scrambling them
  • Stir in bacon and top with freshly chopped parsley. Serve.