When a recipe calls for both bacon and cheese, how can you resist?
300 gr bacon, chopped
1 ½ cups freshly grated parmesan cheese
½ cup chopped parsley
Freshly ground pepper
Fry up the bacon until crispy and set aside. In a bowl, combine the eggs and the grated cheese, stirring until combined. Boil pasta in salted water until just cooked (al dente). Before draining the pasta, set aside about a cup of pasta water. Drain water from pasta and return pasta to pot. Add egg and cheese mixture to hot pasta and stir until well combined. The consistency should be saucy so if you find it’s a bit dry, add a few tablespoons of the pasta water you set aside earlier. Add the chopped parsley and stir to combine. Plate the pasta and add the crispy chopped bacon over top. If you like cheese as much as I do, you can sprinkle on a bit more of the grated parmesan as well as some freshly ground pepper.
I like to serve this with a side salad of cherry tomatoes and cucumber slices dressed with a simple olive oil and red wine vinegar dressing. The acidity of the dressing nicely complements the richness of the sauce and bacon.