Ingredients
Scale
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1/2 pound turkey bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 large eggs
- 3/4 cup grated Parmesan cheese
- 1 cup reserved pasta water
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Before draining, reserve 1 cup of the pasta water. Return the spaghetti to the pot.
- Cook the bacon: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the turkey bacon and cook for about 5 minutes, stirring occasionally, until cooked through.
- Add the aromatics: Add the onion and garlic to the skillet. Cook for about 3 minutes, stirring occasionally, until the onion is soft.
- Make the creamy sauce: Whisk the eggs and Parmesan together in a small bowl. Remove the pasta from the heat, then immediately add the egg mixture. Toss quickly so the heat from the pasta gently cooks the eggs without scrambling them.
- Bring it together: Add the bacon, onions, garlic, and 1/2 cup of the reserved pasta water. Toss until the pasta is glossy and coated in the creamy sauce.
- Serve right away: Add more warm pasta water if needed to loosen the sauce. Serve immediately.
Notes
- Save the pasta water: The starchy water helps create that smooth, silky sauce.
- Add the eggs off the heat: This is the easiest way to keep them creamy instead of scrambled.
- Toss quickly: Add the egg and cheese mixture as soon as the pasta is hot and keep tossing.
- Don’t worry if the sauce looks loose: The pasta will continue absorbing the sauce as it sits.
- Add pasta water as needed: A splash more can bring the sauce back to life just before serving.
