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Ingredients
- 1 # spaghetti
- 1 TBL olive oil
- 8 slices bacon, diced
- 1 TBL olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine (opt)
- 4 eggs
- 1/2 cup grated Parmesean cheese
- 1 pinch salt & black pepper, to taste
- 2 TBL chopped fresh parsely
- 2 TBL grated parmesan cheese
Details
Servings 8
Preparation
Step 1
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil and set aside
Meanwhile, in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon oilve oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and cook 1 minute more. Add wine if desired and cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or it sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup parmesan cheese and toss again. Add salt & pepper to taste. remember that bacon and parmesan are very salty.
serve immediately with chopped parsely sprinkled on top andextra parmesan cheese at table.
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