Total Time
25mins
Prep 5 mins
Cook 20 mins

This recipe is from The Silver Palate cookbook. It comes together very quickly - especially if you precook the bacon. I usually do it on the weekend in the oven, remove, drain and paper towels on a plate in the fridge. For the weekday meal, I take the bacon out of the fridge, rough chop it and microwave for about 45 seconds. It's easy and delicious.

Directions

  1. Saute the bacon until crisp. Remove and drain on paper towels. OR do it before hand in the oven - about 350 for 20 minutes.
  2. Make spaghetti according to package directions. Cook until al dente and not mushy.
  3. Meanwhile, in a large bowl, beat eggs thoroughly. Have bacon, parsley and cheese ready on hand.
  4. When pasta is done, drain it, shaking breifly and then pour drained hot spaghetti into bowl with eggs. I know this is weird - but the heat of the pasta cooks the eggs. Immediately begin tossing pasta (with tongs works for me) with eggs until coated.
  5. Sprinkle with bacon dice, parsley and cheese and toss again.
  6. Serve with salt and pepper.