Ingredients Jump to Instructions ↓

  1. 1 pound(s) spaghetti 1 tablespoon(s) olive oil 3 slice(s) thick-cut bacon (or 4 oz. pancetta) , cut into 1/4-inch pieces 1 small onion , chopped 5 large eggs 1/2 cup(s) freshly grated Pecorino Romano cheese , plus additional for serving 1/4 teaspoon(s) coarsely ground black pepper 1/4 cup(s) (loosely packed) fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. In large covered pot of salted boiling water, cook spaghetti as label directs. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add bacon and cook until browned. With slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons fat from skillet; add onion and cook 6 minutes or until tender. Remove skillet from heat. Reserve 1/4 cup pasta cooking water. Drain pasta; add to skillet with reserved water and bacon. Cook on medium, stirring, until water is absorbed. In bowl, whisk eggs with Romano and 1/4 teaspoon coarsely ground black pepper. Remove skillet from heat; stir in egg mixture. Add parsley and toss until pasta is well coated. Spoon into warm pasta bowl; serve with Romano and coarsely ground black pepper to taste.


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