- Prep Time: 10m
- Cook Time: 30m
- Total Time: 30m
- Serves: 6
Ingredients
- 1 package (16 oz) Spaghetti
- 10 strips bacon
- 4 large eggs, room temperature
- 1 cup Parmesan cheese
- 1/2 teaspoon black pepper
- 16 ounces sliced mushrooms
- 1 tablespoon chopped fresh parsley
Instructions
- Boil a large pot of salted water.
- Add the pasta and bring it back to a boil.
- Cook until done to your liking.
- Reserve 1 cup of pasta cooking water. (DON\"T FORGET THIS)
- While pasta is cooking, add mushrooms to a pan and saute on medium heat until tender.
- Drain the pasta and set aside.
- While the pasta is cooking its time to cook the bacon.
- Cook the bacon on the stove top or place bacon on a rimmed baking sheet, preheat oven to 475F and bake bacon for about 20 minutes.
- Once cooked, pull bacon from oven and let it rest for a few minutes.
- Set aside about 2-3 tablespoons of bacon grease.
- Then chop bacon into bacon bits.
- In a medium bowl, beat the eggs with half the Parmesan and season with salt and pepper. Set aside.
- Pour about 2 tablespoon of bacon fat from the pan into the pasta pot and heat to medium heat.
- Add the cooked spaghetti and toss to coat in the bacon fat.
- Turn off the heat and add the egg mixture.
- Toss gently to coat the pasta and cook the eggs. Toss in the chopped bacon. Toss in cooked mushrooms.
- Toss everything together and let cook for 2-3 minutes.
- If the sauce is too thick, add the pasta water 1/4 cup at a time until the sauce is smooth and creamy.
- Serve with the remaining cheese and with parsley.
Leave a Comment