Description
A classic Italian pasta dish featuring crispy bacon and a creamy sauce.
Ingredients
Scale
- 1 pound spaghetti
- 6 ounces pancetta or bacon, diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Cook spaghetti according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, fry pancetta or bacon in a large skillet over medium heat until crisp. Remove bacon and set aside, leaving drippings in the skillet.
- Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmesan cheese. Season with black pepper.
- Add drained spaghetti to the skillet with the garlic. Remove from heat.
- Quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously to coat, adding reserved pasta water a tablespoon at a time to create a creamy sauce.
- Stir in the crispy bacon. Season with salt and pepper as needed.
- Serve immediately.
Notes
- Use good quality pancetta or bacon for the best flavor.
- Ensure the pasta is hot when adding the egg mixture to cook the eggs properly without scrambling.
- Adjust the amount of pasta water to achieve your desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg