35 minutes
A rich and satisfying pasta dish that combines the flavors of bacon, eggs, and cheese with the freshness of greens and herbs.
each
each
Parmesan Cheese, Grated
cups
Pecorino Romano Cheese, Grated
cups
Ground Black Pepper, Freshly ground
tablespoons
teaspoons
tablespoons
Bacon, Diced
0 oz
Medium Onion, Diced
each
0 oz
Baby Spinach, Chopped
0 oz
Fresh Basil Leaves, Torn
cups
Fresh Parsley Leaves And Tender Stems, Torn
cups
1. Prepare Egg-Cheese Mixture
Whisk together the eggs, egg yolks, Parmesan, pecorino, a tablespoon of black pepper, and a pinch of salt until well combined.
2. Cook Bacon
Heat olive oil in a sauté pan over medium heat. Add diced bacon and cook until crispy, about 8 to 10 minutes. Remove bacon, leaving fat in the pan.
3. Caramelize Onion
Increase heat to medium-high and add diced onion to the pan. Sauté until translucent and beginning to caramelize, about 5 to 7 minutes.
4. Cook Spaghetti
In a large skillet, bring 4¾ cups of water to a boil. Add spaghetti and 1 teaspoon of salt. Cook, stirring occasionally, until al dente, about 12 to 14 minutes.
5. Combine and Cook
Remove skillet from heat. Quickly pour in the egg-cheese mixture, then add chopped spinach, basil, parsley, and remaining ½ teaspoon of salt. Toss until greens wilt and sauce coats spaghetti. Cover and let sit for 2 minutes.
6. Serve
Serve immediately, garnished with extra pecorino Romano and freshly ground black pepper.
Opt for high-quality, thick-cut bacon or pancetta, which will provide better flavor and a more substantial bite.
Pull off the heat just shy of done to prevent overcooking when tossed with the sauce.
Adds a bold, tangy flavor that enlivens the dish. Toss some with the pasta off-heat and sprinkle more before serving.
Reserve at least a cup of pasta water before draining, to use for emulsifying the sauce and achieving a creamy consistency.
Combine everything on very low heat or residual heat to avoid scrambling the eggs, allowing for a silky sauce.
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