Spaghetti with Bacon and Egg Sauce (Lean Version)

1. 1

   In a large skillet over medium-low heat, combine oil and garlic, and cook until garlic is golden; do not allow it to brown, or it will impart a bitter flavor to the sauce.

2. 2

   Add pancetta, ham, or bacon to skillet and saute until golden.

3. 3

   If excessively fatty, drain off all but 2 tablespoons of the pan drippings and set aside.

4. 4

   Meanwhile, in a medium bowl, beat eggs, cheese, and salt and pepper to taste, and set aside.

5. 5

   Bring 4 to 5 quarts of water to a rapid boil.

6. 6

   Add the 1 1/2 tablespoons salt and pasta and stir immediately, continuing to stir frequently to prevent pasta ribbons from sticking together.

7. 7

   When spaghetti is al dente, drain it, taking care not to overdrain; it should still be dripping when transferred to a serving bowl, or pasta will be too dry.

8. 8

   Immediately add reserved egg mixturepasta must be at its hottest in order for eggs to cook.

9. 9

   Add ham or bacon and the 2 tablespoons drippings; toss together.

10. 10

    Serve immediatelythis dish must be eaten piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.