Ingredients
500 gm of Bacon
1 medium Onion
1 ½ - 2 cups of freshly grated
3 X-large eggs
3/4 cup of warm 2% milk, or better yet ½ cup of 35% cream
3 to 4 finely chopped garlic cloves
1 to 2 tsp Ground black pepper
1 tsp of red chilli pepper (for some heat if desired)
Salt to taste (not much needed since the bacon and cheese have lots of salt)
2 ¼-inch diameter of spaghetti (good for 5 main servings, some left over)
4 Tbsp olive oil
Pre-Cooking Preparation
1. Place a large deep pot of salted water (big enough for the pasta) on the stove and heat up to boiling (read pasta cooking instructions from package for amount of water and cooking time).
2. Place the 3 eggs from the fridge in a deep bowl of room temp water to warm up the eggs quickly to room temperature.
3. Finely dice the onion, garlic, and chilli pepper (if included).
4. Cut up the bacon in roughly ¼ to 3/8 inch wide by 1 ½ inch long rectangles.
5. Place milk or cream in microwave oven and warm up, do not let it reach boiling.
6. Beat the 3 room temp eggs in a deep bowl while adding the parmesan cheese and black ground pepper slowly until it becomes a thick creamy mixture.
Directions
1. Sauté the bacon rectangles until slightly crispy in a large deep pan (large enough to hold all the pasta with ingredients latter).
2. Remove bacon from pan and drain fat from pan (leave all the brown bacon residue in the pan).
3. Add olive oil and diced onions to pan and cook at medium heat until golden translucent (the onions will clean up the brown bacon residue from the pan, this adds tremendous taste!)
4. Place pasta in boiling salted water and cook for 5 – 7 minutes (see pasta package for cooking time) until the pasta is “al denti” (not over cooked, slight firm resistance when biting through)
5. While pasta is boiling continue with the sauce preparation.
6. Add garlic and continue cooking until garlic turns slightly golden at medium low heat.
7. Add chilli pepper (if desired).
8. Return the cooked bacon back to pan with the onions, garlic and turn heat low.
9. Add warm milk or cream to mixture and cover at low heat. Do not let the mixture boil.
Alert your dinner guests that supper is in a few minutes.
10. Remove from the pot of boiling hot pasta, one full mug of hot pasta water and set aside.
11. When pasta is “al denti”, drain pasta and place quickly in the deep pan with the bacon and onions.
12. Quickly pour the egg/cheese mixture over the pasta/bacon/onion and mix together. If the mixture becomes too thick and stiff, add the mug of hot water pasta to the mixture and mix well. The heat from the pasta will cook the eggs into small delicious nodules.
Serve immediately, because spaghetti waits for no one!
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