Ingredients

The following ingredients have 4 Servings
  • 1 pound spaghetti
  • 1 pound bacon ((or pancetta))
  • 5-6 cloves garlic
  • 2 eggs
  • 2 tablespoons heavy cream
  • pepper (to taste)
  • 5 ounces Parmesan cheese (flaked or shredded (divided))

Instruction

  • Cook pasta to al dente according to package directions.
  • While pasta is cooking, cook bacon in a large skillet. When bacon is cooked and slightly crispy, remove from skillet and drain all but about 3-4 tablespoons of the remaining bacon grease from the skillet. Crumble bacon.
  • Return skillet to stovetop and reduce heat to low. Stir in garlic and heat until garlic becomes golden brown and fragrant.
  • Beat together eggs, milk, and pepper. Stir in about 1/2 of the Parmesan cheese to the egg mixture.
  • Using tongs, take pasta directly from pasta water to the skillet. DO NOT DRAIN and DO NOT DISCARD PASTA WATER. Keep skillet on low heat.
  • Add crumbled bacon, egg mixture, and remaining Parmesan to pasta. Toss together until everything is mixed together.
  • If the pasta becomes too dry, spoon in some of the pasta water a little at a time. Garnish with chopped green onion, red pepper flakes or extra Parmesan to taste.