Ingredients

The following ingredients have 4 Servings
  • 1 box (16 ounces) spaghetti noodles
  • 1 tablespoon olive oil
  • 8 slices bacon, (chopped (can use Pancetta))
  • 1 medium white onion, (chopped)
  • 1 clove garlic, (minced)
  • 4 large eggs, (beaten)
  • 2 cups Parmesan cheese, (grated, plus 2 tablespoons for topping)
  • 1 pinch salt and black pepper, (to taste)
  • 2 tablespoons fresh parsley, (chopped (optional))

Instruction

  • In a large pot of boiling salted water, cook spaghetti until al dente (about 8-10 minutes). Drain. (Can reserve a cup of pasta water just in case you want a thinner sauce.) Toss with 1 tablespoon of olive oil, and set aside.
  • In a large skillet over medium heat, add chopped bacon and cook until crisp; remove and drain onto paper towels.
  • To the same skillet over medium heat, add chopped onion. Do not wipe down the skillet before adding the onion.
  • Once onion is translucent (about 3-5 minutes) add the minced garlic, and cook for one more minute.
  • Add the spaghetti noodles back into the pan and toss to coat and heat through. Reduce the heat to low.
  • In a medium bowl, mix together eggs and parmesan cheese. Add this to the noodles and cook, tossing constantly with tongs until eggs and parmesan develop into a light sauce over the noodles.
  • Add in bacon, salt and pepper to taste, and top with remaining parmesan cheese. (And chopped parsley for garnish if you so desire.)
  • Serve immediately.