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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Redbook. Ingredients:
4 ounces thick slab bacon or 4 ounces pancetta, cut in 1/4-inch dice |
2 tablespoons olive oil |
3 extra-large eggs |
1/4 cup italian parsley, chopped |
1/4 teaspoon kosher salt |
1/4 teaspoon red pepper flakes |
1 lb dried spaghetti |
1/2 cup parmesan cheese, grated |
Directions:
1. Bring large pot of salted water to boil.
2. Cook bacon or pancetta in oil in large, deep skillet over medium heat until golden brown and most of the fat has been rendered, about 8-10 minutes, then remove skillet from heat.
3. In medium bowl, whisk eggs, parsley, salt and red pepper flakes until combined.
4. Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
5. Drain pasta, reserving 1 cup of the cooking water.
6. Add hot spaghetti to bacon mixture in skillet and toss well over medium-low heat until pasta is coated.
7. Add egg mixture and a little of the cooking water; toss gently until spaghetti looks creamy.
8. Add cheese and toss to combine.
9. Serve immediately.
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