Ingredients
1 lb bacon, diced
1 lb spaghetti (I prefer about 3/4)
3 eggs, large
1/3 cup flat-leaf Italian parsley, chopped
1 cup parmesan cheese, must be fresh
salt and pepper
Method
Sources
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dataset
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Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Saute the bacon until crisp. Remove and drain on paper towels. OR do it before hand in the oven - about 350 for 20 minutes. Make spaghetti according to package directions. Cook until al dente and not mushy. Meanwhile, in a large bowl, beat eggs thoroughly. Have bacon, parsley and cheese ready on hand. When pasta is done, drain it, shaking breifly and then pour drained hot spaghetti into bowl with eggs. I know this is weird - but the heat of the pasta cooks the eggs. Immediately begin tossing pasta (with tongs works for me) with eggs until coated. Sprinkle with bacon dice, parsley and cheese and toss again. Serve with salt and pepper.