One of the original Italian recipes with a couple of small modifications. The additional bacon makes this a nutritional entrée that pairs well with a light green salad.
1 lb. thin spaghetti
16 oz. thick-cut bacon
Coarse salt and freshly ground pepper
3 large eggs
3/4 c. grated Parmesan cheese, plus more for serving
1/2 c. half-and-half cream
1. Bring a large pot of water to boil. Salt boiling water generously; add pasta and cook until al dente, per package instructions.
2. Meanwhile, in a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
3. In a large bowl, whisk together eggs, Parmesan cheese and half-and-half. Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.