Ingredients
The following ingredients have 4 Servings
- 12 oz (3/4 lb) Spaghetti noodles,
- 2 tbsp olive oil
- 4-5 (about 4 oz) strips of Guanciale (Italian Bacon), pancetta or regular streaky Bacon, (sliced )
- 4 cloves garlic, (peeled and crushed)
- 3 large eggs at room temperature, (if cold, place eggs in hot water until they warm-up to room temp))
- 1/2 cup grated parmesan cheese
- salt and pepper, (to taste)
- fresh parsley, (chopped for garnish)
Instruction
- Boil enough water to cook the Spaghetti. Follow the manufacturer’s directions or cook until al dente.
- In the meantime, get a large oven-proof bowl and warm it up inside a 250F oven.
- While the pasta is cooking, heat the olive oil in a medium frying pan. Sauté the garlic and the bacon in oil.
- Cook until the bacon browns and renders its fat. Remove the garlic and keep the bacon and its drippings hot until needed.
- Once the pasta and bacon are ready, get the hot bowl out of the oven using hand mittens. Break the eggs into the bowl and blend it with the parmesan cheese and season with salt and pepper, to taste.
- Drain the hot pasta and quickly mix it with the egg/cheese mixture. Get the bacon and its drippings and pour it over. I simply eyeball how much grease to add. The amount of bacon drippings to use is up to you. Perhaps 3-4 tablespoons to begin with if you want a dryer pasta and simply add more to your liking.
- Mix well and adjust the seasonings, if needed. The eggs would be cooked by the heat from the pasta and bacon drippings (so it’s necessary to ensure that both are still hot when stirred in). Serve immediately with extra parmesan cheese to pass around! Garnish with a little chopped fresh parsley. Comfort food deliciousness!
