Ingredients
Bacon - six strips or so per pound of pasta (more is nicer and less is fine).
Eggs - 1 or 2 per pound of pasta
Parmesan cheese - 1 cup, grated, per pound of pasta, but this is highly variable…..you can always add more at the table
Pepper - lots
Pasta (spaghetti is nice)
Preparation
put your water on to boil
cook bacon, save grease, and chop cooked bacon
beat eggs in a large bowl
grate parmesan cheese into beaten egg
grind lots of pepper into the eggs and cheese
Cook pasta, and reserve a little pasta water (Shanti says she always forgets this so don’t sweat it if you do)
drain the pasta lightly then pour immediately into beaten egg and toss well (this cooks the egg)
add bacon and bacon grease.
Check consistancy, if it needs loosening, add pasta water or olive oil.
Serve passing grated cheese along side
