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Categories:
eggs bacon noodles salt freshly grated Parmesan cheese freshly grated Romano cheese ground black pepper fresh parsley
Viewed: 23 - Published at: 7 years agoIngredients
- 4 whole Large Eggs (farm Fresh Preferred!)
- 8 ounces, weight Slab Bacon Or Pancetta
- 1 pound Dried Spaghetti Noodles
- 1 Tablespoon Sea Salt, For Pasta Water
- 1/2 cups Freshly Grated Parmesan Cheese Plus More For Garnish
- 1/2 cups Freshly Grated Romano Cheese
- Fresh Ground Black Pepper To Taste
- Fresh Parsley, Torn For Garnish
Method
- Bring a large pot of water to boil.
- Place the eggs (in the shell) into a bowl with some warm water to bring the eggs up to room temperature.
- Cube the bacon.
- Add the bacon into a large skillet and cook over medium heat until crispy.
- Remove bacon from the skillet and drain on a paper towel lined plate.
- Add a tablespoon of sea salt to the boiling water and add in the dried pasta.
- Cook according to package directions (about 9-10 minutes).
- Meanwhile crack the eggs into a large (deep) serving bowl and whisk.
- Add grated cheeses and plenty of fresh ground black pepper, stir.
- Once pasta is cooked, drain off the water (reserve 1 cup of pasta water in case you need to revive the sauce) and add drained pasta to the bowl with the egg and cheese mixture.
- Toss thoroughly to cook the egg and melt the cheese.
- Add a bit of the reserved pasta water if you need to in order to loosen it up just a tad.
- Add in the bacon and toss some more.
- Serve and top with more black pepper, a sprinkle of grated Parmesan and some fresh torn parsley leaves.
- Enjoy!
