• 1/2 pound bacon, chopped
  • 1 tablespoon garlic, chopped
  • black pepper, Freshly ground
  • 1 pound fresh spaghetti cooked to al dente
  • 4 eggs, large, beaten
  • Salt
  • 1 cup Parmigiano-Reggiano cheese, freshly grated
  • 1 tablespoon parsley leaves, finely chopped fresh


Serves: 4 servings


In a large sauté pan over medium heat, cook the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Pour off all of the oil in the skillet except for 3 tablespoons. Add the garlic; season with black pepper. Sauté for 30 seconds then add the crispy bacon back to the skillet along with the pasta. Sauté for 1 minute.

Season the eggs with salt. Remove pan from the heat and add the eggs, whisking quickly until the eggs thicken—but do not scramble. Add the cheese and re-season with salt and pepper.

Mound into serving bowls and garnish with parsley.