- 1
- 10 mins
- 25 mins
Ingredients
- Salt, to taste
- 1 pound fresh fettuccine pasta
- 4 slices of thick-cut bacon cut in 1/2-inch cubes
- 4 eggs
- 1 teaspoon lemon zest
- 1 teaspoon coarse black pepper
- 3 ounces grated Parmigiano-Reggiano, to serve
- Grated nutmeg, to taste
Preparation
Step 1
Directions
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain the pasta, reserving ½ cup of the pasta water and setting it aside.
2. In a large skillet over medium heat, add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes. Remove the bacon using a slotted spoon and set aside. Add the butter to the pan and melt until it becomes foamy and golden brown, about 5 minutes. Add the eggs to the pan and cook, spooning the butter over them, until the whites are crispy and brown on the edges but the yolks remains runny, about 2 to 3 minutes. Transfer the eggs to a plate and set aside.
3. Add the pasta, reserved bacon and pasta water to the skillet and toss until warm and a sauce has formed. Add the lemon zest and pepper and season with salt.
4. To serve, divide the pasta among 4 plates and top each serving with a fried egg. Sprinkle with Parmigiano-Reggiano and grated nutmeg and serve immediately.