Start to finish time: 25 minutes (15 minutes active)

Servings: 4

1 pound uncooked spaghetti noodles

4 large eggs 

4 ounces bacon 

2 ounces grated or shredded parmesan cheese

3 tablespoons kosher salt 

Ground black pepper (to taste)

2 tablespoons extra-virgin olive oil 

In a large pot, boil about 5 quarts of water over high heat. Meanwhile, cut the bacon into cubes. In a large pan over high heat, add the oil and bacon. Fry the bacon for 7 to 10 minutes, stirring occasionally. In a medium bowl, combine the eggs, cheese, salt and a pinch of black pepper. Whisk together until thoroughly combined. 

When the water starts to boil, add in the salt and the spaghetti noodles. Cook for about 10 to 12 minutes. Once the noodles are done cooking, drain the noodles while reserving ½ cup of the water (for possible use later). Transfer the noodles to the pan containing the bacon while it is still warm and stir. Once everything is fully cooked, turn off the heat and add in the egg and cheese mixture. Ensure the pasta mixture is still hot when adding in the egg and cheese mixture to guarantee the egg is cooked thoroughly. Stir until combined. If the pasta is too dry, add some of the water that it was boiled in. 

Serve warm with grated parmesan and black pepper on top.