The simplicity in this creamy sauced spaghetti pasta is thanks to just 4 ingredients and a hearty dose of black pepper.
Course Main Course
Keyword pasta, spaghetti
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1tablespoonextra virgin olive oil
6ouncessliced bacon, cut into 1/2-inch wide strips
1/2cupgrated pecorino romano
In a large pot, cook the spaghetti in generously salted water until al dente. Drain, reserving 3/4 cup of the pasta water.
While the spaghetti is cooking, in another large pot heat the olive oil over medium high heat and cook the bacon until lightly browned, stirring occasionally, about 5-7 minutes. Stir in the pepper and remove from the heat.
Separate the eggs, being careful to keep the egg yolks intact. Put the whites in a small bowl and the yolks in another or place the yolks each back into one half of it's shell. Whisk the egg whites until frothy. Whisk in the pecorino romano.
Add the reserved pasta water to the bacon and bring to a simmer. Remove from the heat.
Add the hot pasta to the bacon mixture and toss well to combine.
Add the whisked eggs and cheese to the pasta, stir and toss to coat well. The residual heat from the hot pasta will cook the sauce, but toss quickly so the eggs don't scramble.
Divide the pasta among six bowls making a nest in the center of each pile of pasta. Gently drop an egg yolk into the center of each portion and serve immediately. Stir the yolk into the pasta so it will cook.
Add more black pepper and grated pecorino romano to taste.