disable dropcap
Ingredients
Serves 4- 1 pound (or just under) long noodles (spaghettini, fedelini, or linguine)
- 6 thick slices smoky bacon
- 2 tablespoons pure olive oil
- 4 eggs
- Salt to taste
- Chunk of Parmesan cheese, freshly grated
- Freshly ground black pepper to taste
- Bring slightly salted water to a boil in a large pot. Cook the noodles until they're tender but firm.
- While the noodles cook, dice the bacon and cook it with the olive oil in a medium sauté pan until the bacon is lightly crisped. Pour off the excess fat, reserving 4 tablespoons in the pan.
- In a bowl, beat the eggs and season with a little salt.
- Drain the noodles, saving about 2 tablespoons of water for later. If the sauté pan has cooled down, warm it up again right before adding the noodles.
- Add the noodles to the warm bacon in the pan; thoroughly toss with the oil and bacon, and season with salt. Work fast and pour the beaten eggs onto the warm noodles and mix well to coat the noodles.
- Add the reserved pasta water if the noodles look dry. The heat of the noodles and the pan will thicken and set the eggs. If there is not enough heat, turn the burner on very low, just to warm the noodles, the turn it off. Too much heat can scramble the eggs.
- Once the noodles, egg, and bacon are well mixed, add freshly grated Parmesan cheese and stir. Freshly ground black pepper is an essential addition. Serve in warm pasta bowls.
