| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound bacon, chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 1 pound fresh spaghetti, cooked al dente
- 4 large eggs, beaten
- Salt
- 1 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh parsley leaves
Instructions
- In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 786 |
| Total Fat | 40 g |
| Saturated Fat | 16 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 40 g |
| Cholesterol | 331 mg |
| Sodium | 988 mg |
Reviews
I love this, but my wife thinks it should be creamier.