12 oz spaghetti or linguine
6 oz Peacock Farms Jowl Bacon, cho pped
2 large eggs
1 cup freshly grated Parmesan (or Pecorino Romano)
1 teaspoon freshly ground black pepper (plus more to taste)
½ teaspoon salt (for pasta water)
½ cup reserved pasta water (as needed)
1. Cook the Pasta
Bring a large pot of water to a boil. Salt the water generously and cook the spaghetti until al dente. Reserve ½ cup of the pasta water, then drain.
2. Cook the Bacon
In a large skillet over medium heat, cook the chopped bacon until crispy. Turn off the heat and leave the bacon in the skillet.
3. Make the Egg Mixture
In a medium bowl, whisk together the whole eggs, egg yolks, grated cheese, and black pepper until smooth and creamy.
4. Combine Everything
Add the hot pasta directly to the skillet with the bacon (heat off). Quickly pour in the egg mixture and toss vigorously, letting the heat of the pasta cook the eggs and create a creamy sauce. Gradually add a little reserved pasta water to help emulsify and loosen the sauce.
5. Serve Immediately
Top with more cheese and black pepper. Serve hot and enjoy!
Southern Style Spaghetti
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