(40 min)
Ingredients
Thick cut bacon (1lb)
8 eggs (yolks only, per lb of pasta)
Spaghetti (1 lb)
Shredded fresh grated parmesan cheese (5oz)
fresh ground pepper
Chop bacon into half inch size pieces.
Using a stainless steel pan, on medium high heat, cook the bacon until medium crisp, mixing around every so often.
While the bacon is cooking, put the egg yolks into a mixing bowl and scramble.
Boil a pot of salted water for the spaghetti.
Once the bacon is ready, turn off the heat and put 3/4 of it into the mixing bowl with the eggs and scramble around. Drain the rest of the pan but leave the remaining bacon and bits on the bottom.
When the water is boiling, throw the spaghetti and cook for the allotted amount of time. Research 1/4 cup of pasta water before draining the pasta.
Add 3/4 of the cheese into the mixing bowl with the bacon and the eggs and scramble again. Season with a healthy amount of pepper and scramble again.
Use the reserved pasta water and add to the egg, bacon and cheese mixture. Add the water slowly until the egg mixture texture is like runny eggs - you don't want it too wet you want it to be thick. Add the remaining cheese and scramble all together.
Drain the pasta when ready, then add the pasta to the the pan. Pour the egg, bacon, and cheese mixture on top and mix all together, scraping up the yummy bits on the bottom of the pan into the pasta.
Immediately serve and enjoy!