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Author Notes: This is hands down my favorite pasta dish of all time. It can be both decadent and indulgent, and simple and fresh - especially when scaled back to feed one (though I could certainly eat 2-3 "portions" in one sitting). Bonus points for being relatively cheap and quick to pull together. —kedivine
ounces Spaghetti or Fettucine
1 or 2
Fresh cage free Eggs (depending on how big)
piece Good quality thick cut bacon, roughly chopped
cup Parmesan or Pecorino
handful Chopped parsley
- Get your water boiling with a GENEROUS amount of kosher salt - like seawater! Drop your pasta in once you've reached a steady boil.
- Crack your eggs into a bowl and whisk to combine with about 3/4 of your parmesan, a lot of fresh cracked pepper, and a pinch or so of kosher salt, set aside.
- Add your roughly chopped bacon to a cold pan and heat it to medium. Let the bacon render and cook until crispy, and reserve about a tablespoon or so of the bacon fat in the pan.
- When your pasta is cooked al dente, add it in to your bacon pan. Don't drain it completely and allow some pasta water to cling on. Reserve some additional pasta water and add a splash to the pan.
- Toss the pasta to combine and coat with the bacon fat. Remove from the heat and count to 10, add in your egg & parmesan mixture and toss continually with tongs to combine.
- Pour into a dish and top with reserved parmesan and a generous amount of parsley if you please.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer