Salt for pot
1/2 pound slab bacon, cut into 1/2 inch chunks
1 pound fresh fettuccine
1 large egg plus 2 yolks
1 cup grated Parmigiano - Reggiano cheese
2 table spoons of fresh black pepper
2 cups of baby spinach leaves
Bring large pot of water to boil.
Put the bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes. Remove the skillet from heat.
When the bacon is about half way cooked, drop the pasta into the boiling water and cook for 2 to 4 minutes until done. Remove about 1 cup of pasta water, and then drain the pasta.
Meanwhile, whisk the egg and yolks, 1 cup grated Parmigiano - Reggiano cheese, and pepper together in a small bowl.
Return the bacon-drippings skillet to medium heat and carefully pour in 1/2 a cup of the pasta water. When it is very hot, remove it from the heat and add the hot pasta, tossing it with tongs to coat. While tossing continually, slowly add the egg and cheese mixture over the pasta until it is completely coated. If the pasta is not steaming hot, return the skillet to low heat while mixing. Add more pasta water if it seems dry. Toss the pasta with spinach leaves until evenly distributed.
Sprinkle more Parmigiano on top to garnish, and serve immediately.
Sounds delicious, right? Well, it was! And so easy to make!
Rather than using regular bacon, I opted for bacon's healthier cousin - Turkey bacon. And I added extra spinach and tomatoes to the pasta just for fun.
I hope you give this recipe a try and love it as much as I did. Enjoy!