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500gdried spaghetti- Linguine/penne also works well
225gbacon(pancetta or guanciale)
Salt and Pepper
Bring a large pan of water to a boil, salt generously add the pasta and cook for 8 minutes (or time indicated on packeuntil al dente.
Remove the rind from the bacon and chop into small pieces. Heat a large frying pan over medium heat, add the bacon and cook until crisp.
Finely grate the cheese into a large bowl, crack in the eggs and whisk until the eggs and the cheese are well combined.
When the pasta is done, start counting, reserve 1 cup of the water, then drain well.
Add the pasta to the egg mixture and lift and turn the pasta until the eggs are cooked and the sauce is rich and silky. If it is getting to thick, add a tablespoon of the cooking water. Keep turning and adding until the pasta has a thin coating of 'sauce'.
Add the crispy bacon and any oil and stir into the pasta
Season your dish with freshly cracked black pepper and serve immediately.