February 24, 2017
1In a large pan or a saucepan, heat the olive oil and fry the bacon until crisp. Set aside.
2In a mixing bowl, beat the whole eggs and the yolk well. Stir in the grated cheese and set aside.
3Boil the spaghetti in abundant salty water. Drain the pasta, reserving some of the cooking water.
4In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat.
5Make sure that the individual strands of pasta are all coated properly with the mixture. Season with salt, add the pasta water, give it a quick toss, and remove right away from the heat.
6The sauce should have a creamy texture, which will be lost if the pasta remains on the fire for too long.
7The idea is to cook the egg with the heat of the pasta, and not with the heat of the fire.
8Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan if desired.
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