Serves 2
Ingredients:
7.6 oz dry spaghetti
5 slices bacon, sliced into 1/4" pieces
2 garlic cloves, thinly sliced
1 c grated parmigiano reggiano cheese
2 eggs, warmed in the shell in hot water
Freshly ground black pepper
Chile flakes, optional
Methodology:
Cook the pasta until al dente, according to the package.
Meanwhile, gently fry the bacon over medium heat, tossing, until all pieces are crisped, and the fat has rendered. Remove the bacon from pan using a slotted spoon, reserve. Pour off all but 1 T of bacon grease from pan. Return the pan to low heat and toast the garlic slices in the bacon grease until they are just golden. Pour garlic and bacon grease into the bowl you intend to serve from.
Add grated cheese and eggs to serving bowl, whisk to combine into an emulsion. Add reserved bacon pieces and many grindings of black pepper.
Drain pasta when ready, reserving 1 c of pasta cooking water. Toss pasta immediately with egg mixture, tossing constantly until pasta is coated. If mixture appears dry, add pasta water by the tablespoon until pasta appears coated in a thin layer of sauce.
Top with additional grated cheese, black pepper and chile flakes, if desired. Enjoy.
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