- 200 g spaghetti
- 1 tsp olive oil
- 2 cloves garlic minced
- 100 g bacon good quality and sliced into 1/4-inch strips
- 1/2 cup dry white wine
- 2 pcs eggs
- 4 tbsp Parmesan cheese freshly grated
Cook the pasta in heavily salted boiling water according to the packet instructions.
While the pasta is cooking, over medium heat, add the olive oil and garlic into a skillet, stirring to cook, about 2 minutes.
Add the bacon to the oil and garlic. When the strips of bacon turn a light shade of pink (about 5 minutes), add the wine, scraping the bottom of the pan as it bubbles away. Reduce the heat to low and let the wine evaporate until it’s almost gone. Set aside to cool.
Prepare individual bowls for the pasta, breaking an egg into each bowl, then adding the grated cheese. Lightly whisk the egg and cheese together until incorporated, then add a pinch of salt and pepper, and divide the bacon equally (or not) between each bowl.
When the pasta is ready, drain, then divide it into two portions and quickly toss in the egg-cheese mixture to coat each strand. Garnish with parsley and more cheese if desired. Serve hot.