6-8 strips of Boulder Sausage bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
2 large eggs and 2 large yolks at room temperature
1 cup of grated Pecorino Romano
1 cup of grated Parmesan
1-2 garlic cloves, minced
1 tablespoon olive oil
12 ounces spaghetti (about 3/4 box)
1 handful fresh flat-leaf parsley, chopped
Salt and pepper to taste
- Heat a large pot of salted water on the stove. Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
- While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook slowly until crispy. Add the garlic and cook another minute. Remove from heat and put the bacon and garlic into a large bowl.
- In a small bowl, beat the eggs and mix in about half of the cheese.
- When the pasta is al dente (still a little firm, not mushy), move it to the bowl with the bacon and garlic quickly, (you want the pasta to be hot so it will heat the eggs sufficiently to create a creamy sauce). Toss the pasta with bacon: while still dripping wet. Reserve some of the pasta water.
- Allow the pasta to cool just enough so that it doesn’t make the eggs curdle, then add the beaten egg mixture and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
- Serve at once with the rest of the Parmesan, Romano, and freshly ground black pepper. Top with chopped parsley.
We would like to thank Simply Recipes for their spin on this delicious classic