Ingredients

The following ingredients have 4 Servings
  • 4 eggs, beaten to blend
  • 1 1/2 cups shredded Parmesan cheese
  • 1/4 cup fresh chopped parsley
  • 8 ounces linguine
  • 1 pound bacon, chopped (see note)
  • 1 cup white wine
  • 4 tablespoons butter
  • 1 teaspoon black pepper

Instruction

  • Put the eggs in a bowl with all but 1/4 cup of the parmesan cheese, and most of the parsley.  Whisk it all up together and set aside.
  • Cook linguine in heavily salted water according to package directions until done, scooping out a cup of pasta water at the end.
  • Meanwhile, cook the bacon in a large deep skillet until crispy.  Scoop out with a slotted spoon and drain on paper towels, leaving the drippings in the skillet.
  • Pour in the white wine and cook over medium high heat for for a couple of minutes, scraping all the delightful stuck-on bits of bacon off the bottom of the pan.
  • Add the hot cooked pasta to the skillet with the bacon drippings, followed by the butter, the egg mixture and the bacon and toss to coat – the heat of the pasta is going to cook that egg mixture just the right amount.  Sprinkle in some pepper, and if you think the sauce needs a little loosening up, drizzle in some of that pasta water that you saved.  Sometimes I do this and sometimes I don’t.
  • Divide among warmed plates, sprinkle with Parmesan and parsley and serve!