This rustic Italian classic makes a quick dinner. Because the main ingredients are bacon and eggs, it also occasionally turns up as a brunch dish.
| ||16 || oz. (1 lb.) spaghetti, linguini, perciatelli, or other long dried pasta |
| ||8 || oz. pancetta or ordinary bacon, diced |
| ||2 || eggs, beaten |
| ||½ || cup extra-virgin olive oil |
| ||1 || cup freshly grated Parmesan |
| ||½ || cup fresh Italian parsley leaves, minced |
| ||~ || Salt and freshly ground black pepper |
- Bring a pasta pot full of salted water to a boil.
- While the water heats, cook the diced pancetta or bacon over medium heat until the bacon bits are thoroughly cooked. Remove from the heat.
- Cook the pasta in the boiling water until al dente. Meanwhile, whisk together the eggs, olive oil, Parmesan, parsley, and salt and pepper. Scoop out a little of the hot pasta water, let it cool, and mix it into the oil-cheese mixture.
- When the pasta is done, drain it and put it into a large bowl. Pour the bacon, along with its cooking fat, over the pasta. Pour the oil-eggs-cheese mixture over the pasta. Stir well; the various fats in the sauce should make a slick coating for the long strands of spaghetti. Serve hot, with a generous grind of pepper, passing more Parmesan cheese as desired.
Variations on the bacon-and-eggs basics include slipping a few thick slivers of garlic in with the bacon fat (and removing them before they brown), putting a dash of red chile flakes in the hot oil, adding about ½ cup white wine to the simmering bacon, pouring a dash of cream or whole milk to the oil-cheese sauce, and mixing a bit of Pecorino Romano cheese in with the Parmesan.