- 1 pack of spaghetti
- 2 tablespoons olive oil
- 8 slices of bacon, diced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- ¼ cup of white wine (optional)
- 4 eggs lightly beaten
- 1 cup of grated Parmesan
- ½ cup of grated Romano cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp each fresh chopped parsley and chives
- ¼ cup Parmesan cheese (optional)
In a large pot of boiling salted water, cook spaghetti until al dente or for about 8-10 minutes. Drain properly and toss with 1 tablespoon of olive oil and set aside.
In a large skillet, cook bacon until slightly crisp; remove and drain on paper towels. Reserve at least 2 tablespoons of bacon drippings in skillet and then add 1 tablespoon of olive oil to skillet and heat. Add chopped onion, and cook until onions are translucent. Add minced garlic and cook for about one more minute. Add wine if desired and sauté for another minute.
Return cooked bacon to skillet; add cooked pasta. Toss to properly coat and heat through. Feel free to add more olive oil at this stage, if it seems dry and spaghetti is sticking together.
Add beaten eggs and toss with spaghetti and allow eggs to cook; but just before eggs fully set, add Parmesan cheese and Romano cheese; continue tossing. Add salt and pepper to taste.
Serve immediately. Top with chopped parsley and chives and more Parmesan cheese if required.