Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente. Reserve 1 cup of pasta water before draining.
- In a bowl, whisk together the eggs, Parmesan cheese, salt, and pepper until well combined.
- In a large pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
- Add the drained spaghetti to the pan and toss to coat in the bacon fat. Remove the pan from heat to ensure the eggs don’t scramble.
- Quickly pour the egg mixture over the pasta, stirring vigorously to create a creamy sauce. Gradually add some of the reserved pasta water to achieve your desired consistency.
- Stir in the crispy bacon pieces and serve immediately, garnished with additional Parmesan cheese if desired.
Notes
This dish should be served immediately after combining the pasta with the egg mixture to ensure the sauce remains velvety and cream-like. You can substitute pancetta for bacon if you prefer a more traditional Italian flavor. To avoid scrambling the eggs, ensure the pasta is off the heat when the eggs are added, and work quickly. Extra reserved pasta water is useful for adjusting the sauce consistency as needed.