What you need:
- 1/2 pound bacon, chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 1 pound fresh spaghetti
- 4 large eggs, beaten
- Salt
- 1 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh parsley leaves
Directions
You’ll need a large pan for this. Cook the bacon until it’s crispy in over medium heat. 6 minutes should be enough. After you remove the bacon drain it on a paper towel. Pour off all the oil, but keep 3 tablespoons. Add the garlic. Use the black pepper. Saute fore 30-40 seconds. Mix the crispy bacon and the pasta. Saute for 2 minutes. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but be careful not to scramble. Add the cheese and you’re ready to serve!
