INGREDIENTS
- 8 ounces dry spaghetti
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1/2 cup Parmigiano Reggiano, freshly grated (plus more for garnish)
- 1 large egg
- 1 egg yolk
- flat leaf parsley, minced (optional)
INSTRUCTIONS
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Cook spaghetti in a large pot 1/2 filled with heavily salted water (about 1 1/2 tablespoons) as directed on box. Reserve about 1 cup starchy pasta water before draining.
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Meanwhile, cook the bacon over medium heat in a medium size skillet, until almost crisp. Add the garlic for the last 30 seconds. Drain on a paper towel lined plate.
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Meanwhile, in a large bowl, whisk Parmigiano and eggs together. Set aside.
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After draining the pasta, add it to the egg mixture and toss quickly with tongs to coat the noodles. Add a little starchy pasta water at a time to achieve desired consistency (about 1/4- 1/2 cup). Mix in the bacon/garlic and serve immediately topped with fresh parsley and more Parmigiano.
NUTRITION
Serving: 1 | Calories: 387cal | Carbohydrates: 44g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 118mg | Sodium: 370mg | Sugar: 2g | Fiber: 2g | Calcium: 178mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.