Ingredients

The following ingredients have 4 Servings
  • 8 ounces dry spaghetti
  • 4 slices bacon (diced)
  • 3 cloves garlic (minced)
  • 1/2 cup Parmigiano Reggiano (freshly grated (plus more for garnish))
  • 1 large egg
  • 1 egg yolk
  • flat leaf parsley (minced (optional))

Instruction

  • Cook spaghetti in a large pot 1/2 filled with heavily salted water (about 1 1/2 tablespoons) as directed on box. Reserve about 1 cup starchy pasta water before draining.
  • Meanwhile, cook the bacon over medium heat in a medium size skillet, until almost crisp. Add the garlic for the last 30 seconds. Drain on a paper towel lined plate.
  • Meanwhile, in a large bowl, whisk Parmigiano and eggs together. Set aside.
  • After draining the pasta, add it to the egg mixture and toss quickly with tongs to coat the noodles. Add a little starchy pasta water at a time to achieve desired consistency (about 1/4- 1/2 cup). Mix in the bacon/garlic and serve immediately topped with fresh parsley and more Parmigiano.