Ingredients
Scale
- 12 oz spaghetti
- 6 slices bacon or pancetta, diced
- 2 large eggs
- 2 extra yolks
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- Freshly ground black pepper
- Salt, to taste
- 1 teaspoon olive oil (optional)
- Parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente.
- In a skillet, render bacon until crisp; remove excess fat if desired.
- Whisk together eggs, yolks, and Parmesan in a bowl; season with pepper.
- Drain pasta, reserve 1/2 cup of the cooking water.
- Return pasta to the pot with bacon; toss off heat. Quickly whisk in egg mixture, adding reserved water a little at a time until the sauce coats the pasta smoothly.
- Season with salt and pepper to taste; garnish with parsley if using and serve immediately.
Notes
- Work off the heat to prevent scrambled eggs. Use the hot pasta to temper the eggs.
- Reserve pasta water to adjust sauce creaminess.
- Freshly grated Parmesan yields the best flavor and texture.
- For a lighter version, use turkey bacon or reduce the amount of cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Contains pork, dairy
Nutrition
- Serving Size: 1 serving
- Calories: 560 Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 180 mg
