Ingredients
1 pound dry spaghetti
2 tablespoon extra virgin Olive Oil
4 ounce bacon or Pancetta, cubed or small strips
6 clove garlic, chopped finely
2 eggs, Large
1 cup freshly Grated Reggiano-Parmigiano cheese
1.5 tablespoon freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
1/4 cup creme fraiche or sour cream
Preparation
Be sure to prepare the sauce before pasta is finished, pasta must be hot to properly cook the eggs in the sauce.
Heat olive oil in deep pan, medium heat. Add bacon and saute till crispy, add garlic and remove from heat to cook garlic gently.
Meanwhile, boil pasta water and cook till al dente (8-9 mins), reserving 1 cup pasta water.
Prepare sauce by combining eggs, pepper, Reggiano and creme fraiche until well mixed
Add cooked pasta to oil and bacon, stir quickly till coated.
Add sauce to pasta while noodles are still very hot, stir to coat completely and add reserved pasta water as necessary to keep sauce moist.
Serve with additional Reggiano, pepper and flat-leafed parsely garnish
