3 tablespoon olive oil
½ pound bacon, chopped
1 tablespoon fresh garlic, chopped
¼ teaspoon freshly ground black pepper
1 pound fresh spaghetti, cooked as instructions in package
4 large eggs, beaten
1 teaspoon salt
1 cup freshly grated Parmigiano−Reggiano cheese
1 tablespoon fresh parsley leaves, finely chopped, left some springs for garnish
In a large sauté pan cook the bacon over a medium heat about 6 minutes, or until crispy.
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. Sauté for 30 seconds.
Add the crispy bacon and the cooked pasta. Sauté for 1 minute.
In a medium bowl whisk the eggs and season 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 sprinkle
chopped parsley over pasta. Garnish with one parsley spring.
You can combine this recipe with this other excellent plate of our collection.