8 ounces spaghetti
2 strips bacon, diced
1 large egg
1/2 cup grated parmigiano-reggiano or other hard cheese, plus more to top dish
1 tablespoon fresh chopped rosemary
1 tablespoon fresh thyme
Salt & Pepper, to taste
Cured Egg Yolk
Cook spaghetti until nearly al dente.
Meanwhile, cook bacon until just crispy; remove from pan to drain. Mix egg, cheese, and herbs in a bowl.
Once pasta is ready, transfer to large skillet or sauté pan, along with bacon, egg mixture, and some pasta water; toss over medium heat, until sauce comes together and coats pasta. Season with pepper, but use salt sparingly - if at all - since your cheese, bacon, and pasta water should already be salty. Sauce should just cling to pasta and have very little liquid leftover. Transfer to plate and grate more cheese over pasta, as well as cured egg yolk.