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.

Steps

1. Bring a pasta pot full of salted water to a boil.
2. While the water heats, cook the diced pancetta or bacon over medium heat until the bacon bits are thoroughly cooked. Remove from the heat.
3. 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.
4. 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.