This classic Italian dish made of bacon, cheese and parsley was so scrumptious that I was really, genuinely sad when I was done and even wanted to eat it again the day after. I paired this pasta dish with arugula from my CSA share this week with some sweet, crunchy, seedless watermelon.
One thing to note – it’s important to time everything so that the sauce and the pasta are ready around the same time, as the heat from the pasta will help to cook the eggs. The water boiled too quickly for me, so I am suggesting that you start the sauce first, then make the pasta second.
A special shoutout to my cousins, who visited all the way from VA 
One of them did a great job helping me wash the arugula and dice the parsley, while the other did an even better job of helping by eating!
Adapted from various sources
Makes 3-4 servings
Ingredients:
1 box of dry pasta (spaghetti or linguini)
3 strips of bacon or pancetta, cut into small pieces
1 cup of white wine
1 cup freshly grated Parmigiano-Reggiano
2/3 cup of fresh parsley, chopped
2 large eggs
1/2 teaspoon of minced garlic
Fresh cracked pepper
Seasalt
Sprinkle of cayenne pepper (optional)
Procedure:
1. Heat olive oil in a large skillet over medium flame. Add the bacon (or pancetta) and saute for about 7-8 minutes, until the bacon is crisp and the fat is rendered. Lower heat and add garlic into the pan.
2. Bring a large pot of salted water to a boil, add the pasta and cook for 6-7 minutes. Use a timer and make sure the pasta is al dente (cooked but firm). Set aside 1/2 cup of the pasta water in a separate bowl before draining.
3. Add white wine to the pan and cook on medium to high heat, until reduced to about half its original volume.
4. Grate Parmesan cheese into a large mixing bowl. Add eggs and mix well.
5. Add the hot, drained spaghetti to the pan and toss to coat.
6. Remove the pan from heat and pour the pasta into egg and cheese mixture. Use a pair of tongs to mix the pasta together quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
7. Thin out the sauce with a bit of the reserved pasta water if necessary.
8. Season with lots of fresh cracked pepper and a pinch of salt. I added a sprinkle of cayenne pepper for a little variety. Add most of parsley into the pasta dish, use the rest for garnish.
Makes about 1.5 cups of dressing, 3-4 servings of salad
Ingredients:
2 cups of arugula
1/2 cup of diced watermelon (reserve 1 cup to add to salad)
2 tablespoons white wine vinegar
3 teaspoons of olive oil
1 teaspoon of balsamic vinegar
Handful of fresh mint leaves
Sprinkle of salt
Fresh cracked black pepper
Procedure:
1. Mix wine vinegar, olive oil, balsamic vinegar, mint leaves, salt and pepper in a blender until smooth.
2. Pour dressing over arugula. Add remaining watermelon pieces on top and serve.
August 20, 2009
holla!~
that was scumpdidlyumptious!