- 1 pkg bacon, chopped
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 2 pound fettucine/spaghetti
- 6 large eggs
- 1 cup mozzarella
- 2 cups finely grated Parmegiano reggiano cheese
- 1 t salt
- ground pepper to taste
- 1/4 t garlic
- 2 cups cream
Cook bacon and onion in a large (12-inch) heavy skillet over medium heat, stirring occasionally (if bacon doesn't render much fat, add 1 Tablespoon olive oil to skillet). Add chicken broth and boil until reduced by about half.
Cook fettucini/spaghetti in a large pot of well salted boiling water until al dente, then drain.
While pasta cooks, whisk together eggs and cheeses.
Add pasta to skillet. Stir in salt, pepper, garlic, and cream. Stir in egg and cheese mixture and toss to coat. Season to taste with salt and pepper. Add additional cooking water if necessary.