Prep Time: 10 min
Cook Time: 20 min
- 1 Tbsp extra virgin olive oil
- 250g Aguila Gourmet Meats Country Bacon, diced
- 1-2 garlic cloves, minced
- 3-4 whole eggs
- 1 cup grated parmesan cheese
- 450g spaghetti pasta
- Salt and black pepper to taste
1 Put a large pot of salted water on to boil and heat pasta
2 Heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook slowly until crisp. Add the garlic and cook another minute, then turn off the heat and put the bacon and garlic into a large bowl.
3 In a small bowl, beat the eggs and mix in the cheese.
4 Drain and toss pasta once cooked with bacon. When the pasta is al dente use tongs to move it to the bowl with the bacon and garlic. Reserve some of the pasta water. The heat from the pasta is what will heat the eggs sufficiently to create a creamy sauce.Toss everything to combine, allowing the pasta to cool just enough that it doesn't make the eggs curdle.
5 Add the beaten eggs with cheese 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.