How about a restaurant favourite you can make in your own kitchen? Using pancetta would make this even more authentic. Sprinkle with shredded cheese at the table.
- Portion size 4 servings
- 12 oz spaghetti
- 6 slices bacon
- 6 slices pancetta
- 4 eggs
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated romano cheese
- 1/4 cup chopped fresh Italian parsley
- 1 pinch pepper
In large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain and return to pot over medium heat.
Meanwhile, in skillet, cook bacon for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.
In bowl, whisk together eggs, Parmesan cheese, parsley and pinch pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add bacon; toss to combine.