1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 strips bacon, chopped (or pancetta for a more authentic version)
2 Tbsp finely chopped onion
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated or ground Parmesan cheese
Freshly ground black pepper
1 handful fresh parsley, chopped
In a large pan saute bacon and onion in the evoo until golden brown and soft. Add garlic and saute for 1 minute. Remove from heat.
Beat the eggs in a bowl with the parmesan cheese and set aside.
Cook pasta according to directions in a large pot of salted water. When there are about 2 mins left for pasta to finish, put the pan with the bacon/onion mixture back on low heat and reheat.
When pasta is ready, add it to the pan with the bacon and remove from heat. Reserve some of the pasta cooking water. Quickly toss the pasta with the bacon mixture and immediately add the egg and parmesan cheese mixture to the pan. Toss quickly to coat all the pasta. The heat from the pasta with cook the egg mixture. Do not overheat or the egg will turn to scrambled egg. Season to taste with salt and lots of black pepper.
Serve immediately topped with parsley and more grated parmesan cheese.