1 pound spaghetti
6 whole eggs
2 cups grated Parmigiano-Reggiano
1 pound slab bacon (cut into small dice)
Fresh cracked black pepper
Bring a large pot of salted water to a boil. In a large bowl, combine eggs, cheese and pepper and mix well. Cook bacon in a saute pan until golden brown. Cook pasta to al dente and drain (reserve some pasta water). Add hot pasta and bacon (with all the fat) to egg and cheese mixture and mix well (add some pasta water if mixture is too dry.) Season with salt, if necessary, and serve.
Pairs Well With
Fast, simple, and decadent