Nice to have but not necessary- a spatter screen
- a rotary cheese grater
- a whisk for beating the eggs (if not, use a fork)
The recipe
1 pound/500 g long pasta
8 slices bacon
1 Tbsp/15 mL oil
1 cup/250 mL chopped onion
1/2 cup/125 mL vegetable stock
1/4 cup/60 mL butter
1/2 tsp/2 mL salt
1/4 tsp/1 mL pepper
2 eggs
1 cup/250 mL grated Parmesan cheese
In a large pot, cook the pasta according to the package directions.
Meanwhile, dice the bacon and cook it in a small skillet.
Pour off the grease.
In a large skillet, heat the oil over medium heat.
Add the onion and cook until tender and transparent.
Add the stock, butter, salt and pepper.
Heat until the butter melts, but don't let it boil.
Break the eggs into a small bowl and whisk until smooth.
When the pasta is cooked, drain it and return it to the pot.
Add the sauce and the bacon and toss to mix.
Add the eggs.
Toss to mix.
Add the Parmesan cheese.
Toss to mix.
Serve immediately, with extra Parmesan to sprinkle on top.
Substitutions
- Use another long thin pasta (like spaghettini or fettucini or linguini) in place of the spaghetti.
- Use chicken stock instead of vegetable stock.
Ideas for making this recipe your own
- Make your own
Homemade Vegetable Stock.
- Substitute another cured meat, like pancetta or sausage, for the bacon.
- Experiment with different cheeses, like ricotta or pecorino.
- For a hint of color, add some frozen (thawed) peas to the finished dish.
Tips
- I like to use a block of Parmesan cheese, and grate it as I need it. Bring the rotary cheese grater to the table, and let each person grate extra Parmesan on top of the pasta as desired.
- You may wonder about the wisdom of eating eggs that are not thoroughly cooked.
Here are my thoughts.
Menu suggestion
Serve this dish with
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