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Ingredients
- 16 oz linguine or spaghetti pasta
- 2 whole large eggs at room temperature
- 3 egg yolks room temperature
- 12 ounces thick cut bacon
- 3 cloves garlic minced
- 1 cup grated Parmesan Cheese
- ¼ cup chopped fresh Italian Parsley
- kosher salt and freshly ground black pepper to taste
Instructions
- Put a large pot of salted water on the stove over medium-high heat. Bring to a boil.
- In a large bowl, whisk together the eggs, egg yolks, and Parmesan cheese. Set it aside for a few minutes.
- Cook bacon over medium heat in a large skillet until crispy. Using a slotted spoon, remove to paper towels to drain. Remove all but 1 1/2 tablespoons of bacon grease from the skillet and discard.
- Reduce the heat to low and add the minced garlic to the skillet. Cook and stir continuously for 1 minute.
- Meanwhile, cook the pasta al dente according to package directions. Reserve 1-2 cups pasta water. Drain the pasta.
- Now working fairly quickly, add the hot cooked pasta to the skillet with the bacon fat and garlic, tossing quickly to coat. Beat the egg mixture again for a few seconds. Turn off the heat and slowly pour in the egg/parmesan mixture and a splash or two of the pasta water with one hand while tossing frequently with the other hand. Once the egg mixture is fully incorporated, add more pasta water till the desired consistency is reached. Add the bacon back to the skillet and toss again.
- Season with kosher salt and freshly ground black pepper to taste. Top with fresh Italian parsley and, if desired, more grated Parmesan Cheese.
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