A true classic! This dish was one that was on my culinary bucket list for a long time and didn’t make because I thought it was too intimidating! It is SO easy once you know how. Adding the egg to the pasta happens fast, but don’t be scared – you got this!
Details
Servings
2 servings
Prep time
5 minutes
Cooking time
15 minutes
Print
Ingredients
1/2 pound spaghetti
2-3 slices of bacon, cut into chunks OR 1/2 cup pancetta, cut into chunks
1 tbsp garlic
2 eggs
1/2 cup parmesan cheese, grated
1/2 tsp pepper
salt and pepper to taste
shaved parmesan cheese for garnish (optional)
Directions
- Boil spaghetti according to package directions.
- In a skillet over medium heat, cook bacon or pancetta until crispy. Add garlic and sauté for a couple minutes more, until fragrant.
- While bacon or pancetta are cooking, whisk together eggs, parmesan cheese, and pepper.
- When spaghetti is done cooking, add to skillet with bacon/pancetta and garlic. Turn off heat. Toss to coat spaghetti in bacon fat.
- Off heat, slowly add egg/parm mixture to spaghetti mixture. You want to do this slowly, constantly stirring, and off the heat so the eggs don’t scramble. Stir/mix to combine the spaghetti in the egg and parmesan. If the spaghetti mixture seems too thick, add some pasta water to thin it out. Taste spaghetti – add salt and pepper if needed.
- Plate in a bowl topped with shaved parmesan cheese.
- Enjoy!
