- 8 ounces dry spinach fettucine
- 2 tablespoons olive oil
- 2 ounces finely chopped bacon
- 1 clove minced garlic
- 2 large eggs, lightly beaten
- 1/2 cup grated sharp white cheddar cheese
- Salt and pepper
Bring a large pot of salted water to a boil, salt, add pasta and cook for 8 to 10 minutes or until "al dente."
Meanwhile, heat olive oil in skillet. Add bacon and saute for about 5 minutes or until it has rendered its fat and bits are crisp. Add garlic and saute for few seconds. Remove skillet from the heat, over and set aside until pasta is done.
Whisk eggs and cheese together and season to taste with salt and pepper. When pasta is done, drain well and return to pot, off heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork, slowly pour in the egg mixture. Continue to stir, over low heat, until the eggs thicken into a sauce. Remove from the heat immediately or eggs will curdle. (If you are concerned eggs are not cooked enough, continue to cook until they form soft curds; it won't look pretty but it will taste delicious.)