I never ate this dish while I was growing up because my mother never liked the thought of raw eggs. I was not old enough to explain the thermodynamic concept of residual heat actually cooking the eggs, but my chemistry degree was a few years away. Anyway, nobody will be eating raw eggs in this recipe anyway.
Make this dish because it is simple, quick to prepare and delicious. My big three when it comes to cooking.
* 1/2 pound bacon or pancetta, chopped
* 4 Garlic Cloves, chopped (more or less if you like)
* Freshly ground black pepper, to taste
* 1 pound fresh or dry spaghetti, cooked al dente
* 4 large eggs, beaten
* Salt (you probably will not need much because of the saltiness of the bacon and cheese so, just be careful)
* 1/2 cup freshly grated Parmigiano-Reggiano Cheese + 1/2 cup freshly grated Pecorino Romano Cheese
* 1 tablespoon finely chopped fresh parsley leaves
In a large saute pan, (preferably cast-iron, but just use whenever you have and be careful to not burn the garlic).
Over Medium heat, cook the bacon until crispy, about 6 minutes.
Remove the bacon and drain on paper towels. Pour off all of the bacon fat except for 3 tablespoons.
Add the garlic.(make sure to not burn it)
Season with black pepper. Saute for 30 seconds.
Add the crispy bacon and the pasta.
Saute together for 1 minute.
Season the eggs with salt. (still uncooked)
Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble.
– Remember, you are making a sauce not scrambled eggs –
Add the cheese and re-season with salt and pepper.
Add the spaghetti to the pan and if things are a little bit too thick for you, thin things out with a little bit of the spaghetti water.
Fill up everyone’s bowl a healthy portion of your creation. Garnish it with chopped parsley and serve with a glass of wine – of course
When I first ate this dish, I called this Bacon and Eggs with Spaghetti. It’s so, so much more than that. So simple, yet so delicious.
The dishes created out of necessity (available time and ingredients) are usually the best ones.