This is really good, BUT you have to be really careful not to cook the egg in the sauce. I used half a pound of bacon and about 3/4 pound of thin spaghetti noodles. I sauteed the garlic and onion in the same pan in which I had cooked the bacon (I reserved about 1 T of the bacon fat for flavor).
Once the garlic and onion were translucent and slightly browned, I deglazed the pan with the win. This is key! It helps you get all the great flavor out of the pan. I used about 1/2 cup of chardonnay and let it cook slightly until it was a bit reduced.
I combined the eggs, salt, pepper, and cheese in another bowl, beating the eggs before adding the rest of the ingredients. When the pasta was cooked, I mixed it with the wine mixture AND the egg mixture without putting back on the stove.
Remember: The egg cannot cook; it will curdle and turn like scrambled eggs, NOT a sauce - you don't want this! I reserved some pasta water and added back to my spaghetti to make a creamy sauce.
You really have to eat this fresh; reheating cooks the egg too much. I left the leftover on the stove for my mom, but it got too hot and curdled, so be warned!
If you do this right, it's delicious and good enough for company; eat with crusty bread and a side salad for a complete meal. Oh, and don't forget the wine! :)
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This is really good, BUT you have to be really careful not to cook the egg in the sauce. I...