This is one of the most popular pasta dishes (who doesn't love bacon, eggs, garlic, and cheese?) that looks, tastes, and sounds impressive but can be a cinch to make with just a bit of practice! The key step here is the mixing of the raw eggs into the pasta-- you don't want the eggs to be scrambled, but rather develop into a smooth, creamy sauce that coats the noodles, giving them a beautiful texture. You may choose to omit the omit the parsley or add a different herb of your choice. Once you have the basics down, feel free to make your own variations-- some versions include cream, mushrooms, peas, etc.
currently listening to:
T/ Yoon Mi Rae (윤미래)- as time goes by [click here for english version]
1 lb dry spaghetti or linguine (some people use fettuccine, rigatoni, or bucatini) (I used linguine since that was what I had on hand)
2 Tablespoons extra-virgin olive oil
4 oz. bacon or pancetta, cut into small strips or cubes
4 garlic cloves, minced
2 large eggs
1 cup grated Parmigiano-Reggiano or Pecorino Romano
freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Note: It is important that the pasta is very hot when the raw eggs are added, because you want the heat from the pasta to cook the eggs!
prep: 10 min
cook: 15 min
adapted from Tyler Florence, the Food Network
1. Mince the garlic, and chop the parsley and the bacon. Crack the eggs into a small bowl, add the Parmigiano and whisk well to get rid of any lumps.
2. Bring a pot of salted water to a boil, add the pasta and cook for about 9 minutes, until al dente (1 minute less than the directions on the box). Once the pasta is finished cooking, drain, reserving 1/2 cup of the starchy cooking water (if you wish to add to the sauce later).
3. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the bacon/pancetta and cook for about 3-5 minutes, until just crisp. Add the garlic, and saute for about 1 minute. Be careful to not burn the garlic!
4. Add the drained spaghetti to the same skillet and toss for about 2 minutes, coating the pasta with the bacon fat.
5. Remove the skillet from the heat and pour the egg/cheese mixture into the pasta. Quickly, using a whisk or a fork, stir the eggs vigorously so that they thicken but do not scramble (it should also help that the skillet is removed from the heat). If you wish, add some of the reserved cooking water until the pasta reaches desired consistency.
6. Season the pasta with lots of freshly ground black pepper and salt to taste (I didn't need to add any salt). Transfer the spaghetti to serving plates and garnish with chopped parsley and more cheese, if you wish.