1 pound dry spaghetti
2 tablespoons extra-virgin olive oil (more if you use pruscuitto)
pancetta, bacon, or pruscuitto (add as much as you want meat)
4 garlic cloves, chopped as you like just not whole. XD (or more, we add more)
3 large eggs
1 cup freshly grated Parmigiano (or cheap out and use kraft in a can whatever)
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente." wink
Meanwhile, heat the olive oil in a deep skillet over medium. Add the meat of your choice and saute, (until the bacon is crisp and the fat is rendered.) Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, you'll want a "cookie dough" consistency. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
sprinkle more cheese on top.
SUPER good for college students, get the cheapest cheese and bacon and it still tastes DAMNED good. AND it makes a TON of food and tastes Fab reheated for breakfast.
ALSO for the minority of Gaian's who may be in possession of rugrats little kids seem to LOVE this.
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