Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings

Ingredients

  • 1/2 pound bacon, chopped
  • 1 tablespoon chopped garlic
  • Freshly ground black pepper
  • 1 pound fresh spaghetti, cooked al dente
  • 4 large eggs, beaten
  • Salt
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

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