Bacon and Egg Pasta

Bacon and Egg Pasta

Ingredients:

1 pound dry spaghetti

extra-virgin olive oil

4 ounces applewood smoked bacon, sliced into strips

2 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

black pepper

1 handful fresh flat-leaf parsley, chopped

Directions:

Boil well salted water in large stock pot. Add spaghetti and cook till al dente. While pasta is cooking, in a medium sized saute pan cook bacon till it is lightly browned. Add in garlic and cook on low for one minute. Drain pasta and return to stock pot. Crack eggs and add directly onto the top of the HOT pasta. Stir together till it cooks onto pasta. Add in bacon, garlic and Parmigiana and toss till well combined. Serve while hot.