- Kosher salt
- 1 (16-ounce) package spaghetti
- 8 strips bacon
- 4 large eggs, room temperature
- 1/2 cup Parmesan, divided
- Freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Bring a large pot of salted water to a boil. Add the spaghetti, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)
While the pasta is cooking, place of the bacon into a large skillet over medium heat and cook until crispy, about 8 minutes.
In a medium bowl, beat the eggs with half the Parmesan and season with salt and pepper. Set aside.
Transfer the bacon to a sheet tray lined with a paper bag (reserve 2 strips for the Online Round 2 Recipe Savory Noodle Pie). Chop the remaining 6 pieces and set aside. Remove all but 1 tablespoon fat from the pan and put the pan back on the heat. Add the cooked spaghetti and toss to coat in the bacon fat. Turn off the heat and add the egg mixture. Toss gently to coat the pasta and cook the eggs. Toss in the chopped bacon. If the sauce is too thick, add the pasta water 1/4 cup at a time until the sauce is smooth and creamy. Serve immediately garnished with the remaining cheese and parsley.
Recipe courtesy of Sandra Lee