This is a classic, delicious Italian dish, adapted for American grocery stores -- namely, this subs in bacon for the more traditional pancetta. You likely already have all the ingredients needed to make this in your refrigerator. I am a purist, so this recipe does NOT include any cream. I like to make this dish in a pinch when I don't have many ingredients on hand, but everyone I've ever made this for asks for the recipe. The key to making this well is not the ingredients, but rather the technique you use. Be prepared to have your guests ask for seconds! —Marissa
In a skillet, fry the bacon in the olive oil until crispy.
Meanwhile, bring a large pot of salted water to boil.
When the bacon is finished, remove it from the skillet. Remove the skillet from heat so that the olive oil and bacon fat mixture cools.
Chop the bacon finely and set aside.
In a bowl, combine eggs, salt, and pepper. You can also add a bit of crushed red pepper if you would like more of a kick. This recipe uses the entire egg (not just the yolks), giving you more liquid to work with and eliminating the need to use cream or pasta water. The rule of thumb I like to use when scaling this recipe is one egg per person.
Cook the spaghetti according to the directions on the package. When cooked to your liking, drain it and transfer it to the skillet.
Return the skillet to heat and, using tongs, toss the pasta with the oil.
Toss in the Parmesan cheese until the cheese is melted. At this stage, if the pasta looks dry or clumpy, add a bit more olive oil, but remember that you will be adding in the egg mixture as well. If the pasta looks too oily, add a bit more cheese to absorb some of the oil.
Remove the skillet from heat and toss in the egg, salt, and pepper mixture. It is crucial that you remove the skillet from heat, otherwise, the eggs will scramble. The skillet should be just warm enough to thicken the egg mixture and have it coat the spaghetti.
Last, toss in the chopped bacon and serve immediately.