8 oz cooked long thin pasta of your choice (I'm using whole wheat capellini)
2-3 slices of bacon/pancetta, diced*
1/2 medium yellow/sweet onion, diced
1 clove garlic, minced
red pepper flakes (opt)
1 bay leaf/ fresh or ground thyme
1/2 c white wine or broth
2 eggs, lightly beaten
salt & pepper
*Pancetta really brings an amazing flavor to this dish -- I think it's from the juniper berries they use in curing it. I encourage you to try it sometime. That said, this week I'm using bacon because I already had bought it for another dish, and I'm trying to be more mindful of my grocery expenditures.
- Cook the pasta according to the directions. Drain.
- In a heavy pan, start cooking the pancetta/bacon over medium heat to render the fat. You're not going for crispy bacon here.
- Add in the onion and garlic and red pepper (if using) and cook til translucent/fragrant
- Add in bay leaf/thyme and deglaze the pan with the white wine. Allow to simmer until the liquid is reduced.
- Add drained pasta directly to the pan. Pour beaten eggs over the top and toss to coat all the pasta. You're supposed to not really even cook the egg, but if you don't do un-/undercooked eggs then just let it stay on the heat for a couple minutes while stirring. Remove to serving bowl. Season with salt & pepper.
- If you eat cheese, you can add some grated Parmesan at this point. Or fresh parsley, etc.
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