4 slices of thick cut bacon (about 4 oz), cut into small cubes
3/4 cup onion, diced
2 garlic cloves, minced
1 cup parmesan cheese, shredded
1 teaspoon freshly ground black pepper
Italian flat-leaf parsley, chopped, for garnish
In a large pot, over medium high heat, bring water to a boil. Once water is boiling, cook pasta, until al dente. When pasta is ready; reserve 1/2 cup of pasta water, drain pasta, and set aside.
In a large skillet, saute bacon over medium-heat high.
When bacon is browned and just beginning to crisp, add garlic and onion. Continue to cook, stirring frequently, until bacon is brown and crisp and onions are translucent.
In a separate dish, whisk together eggs,parmesan, pepper and set aside.
Turn heat to low and add drained pasta to onion, garlic and bacon in skillet. Mix pasta and cooked bacon and pour egg mixture over pasta.
Working quickly, use tongs to toss and combine pasta with egg, bacon and onions. If pasta is too dry, add a tablespoon of reserved pasta water at a time, until a creamy consistency is reached.This will create a “sauce”.
Garnish with parsley, black pepper and additional parmesan cheese.
Turn leftovers into an awesome school lunch by heating up pasta in the morning and packing inside a pre-heated thermos.