Ingredients
- 1/2 pound bacon, chopped (or 1/2 lb pancetta)
- 3 garlic cloves, finely minced
- 1 pound dry spaghetti (cooked, measure 1 pound before cooking, do not rinse the cooked spaghetti)
- 4 large eggs, beaten
- 1 cup Parmesan cheese, grated (more to pass at the table)
- Salt and freshly ground black pepper, to taste
- 2 tablespoon fresh parsley, chopped
How to Make
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Step 1: Whisk the eggs in a bowl with pinch salt; set aside.
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Step 2: In a large skillet over medium heat cook the bacon until crisp. Remove the bacon to paper towels and drain all but about 3 tablespoons fat.
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Step 3: Add in garlic and saute for about 1 minute. Add the bacon back to the skillet along with the cooked pasta; stir/toss for about 1 minute to heat. Remove the pan from the heat.
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Step 4: Add in eggs and mix/whisk vigorously until the eggs thicken but do not scramble. Add in the Parmesan cheese. Season with salt and black pepper.
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Step 5: Mound on serving plates then sprinkle a small amount of finely chopped fresh parsley over each bowl. Serve with parmesan cheese on the side.
We hope you enjoy this recipe!
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