Categories: Pasta
Ingredients
- 8 - 10 slices bacon, cut into 1/2-inch pieces
- 8 1/2 cups water, divided
- 4 cloves garlic, minced
- 1 lb linguine or spaghetti
- 1 1/4 cups finely grated parmesan cheese, plus more for serving
- 3 large eggs
- 1 large egg yolk
- 1 tsp each salt and pepper
- Chopped fresh parsley, for garnish
Directions
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Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat. Allow to simmer until water evaporates about 6 – 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 – 8 minutes longer.
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Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
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Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
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Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente.
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While pasta is boiling, set a colander in a large bowl. Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. P
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lace pasta in now empty large bowl. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat.
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Add bacon and toss to combine. Season with salt if desired. Let pasta rest, tossing frequently, 2 – 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.