SERVES 4 | PREP TIME 5 Min | TOTAL TIME 15 Min
8 ounces dry spaghetti
4 slices bacon, diced
3 cloves garlic, minced
1/2 cup Parmigiano Reggiano, freshly grated (plus more for garnish)
1 large egg
1 egg yolk
Flat leaf parsley, minced (optional)
Cook spaghetti in heavily salted water (about 1 1/2 tablespoons) as directed on box. Reserve about 1 cup starchy pasta water before draining.
Meanwhile, cook the bacon over medium in a medium skillet, until almost crisp. Add the garlic for the last 30 seconds. Drain on a paper towel lined plate.
Meanwhile, in a large bowl, whisk parmigiano and eggs together. Set aside.
After draining the pasta, add it to the egg mixture and toss quickly to coat the noodles. Add a little starchy pasta water at a time to achieve desired consistency (about 1/4- 1/2 cup). Mix in the bacon/garlic and serve immediately topped with fresh parsley and more Parmigiano.
Recipe developed by Melanie Dueck for The Slow Roasted Italian 
4 slices bacon, diced
3 cloves garlic, minced
1/2 cup Parmigiano Reggiano, freshly grated (plus more for garnish)
1 large egg
1 egg yolk
Flat leaf parsley, minced (optional)
Cook spaghetti in heavily salted water (about 1 1/2 tablespoons) as directed on box. Reserve about 1 cup starchy pasta water before draining.
Meanwhile, cook the bacon over medium in a medium skillet, until almost crisp. Add the garlic for the last 30 seconds. Drain on a paper towel lined plate.
Meanwhile, in a large bowl, whisk parmigiano and eggs together. Set aside.
After draining the pasta, add it to the egg mixture and toss quickly to coat the noodles. Add a little starchy pasta water at a time to achieve desired consistency (about 1/4- 1/2 cup). Mix in the bacon/garlic and serve immediately topped with fresh parsley and more Parmigiano.
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