SERVES 4 TO 6
Although we call for spaghetti in this recipe, you can substitute linguine or fettuccine.
¼ |
cup extra-virgin olive oil |
8 |
ounces (about 8 slices) bacon, halved lengthwise and cut into ¼-inch pieces |
½ |
cup dry white wine |
3 |
large eggs |
1½ |
ounces Parmesan cheese, grated (about ¾ cup) |
¼ |
cup grated Pecorino Romano cheese |
1 |
large garlic clove, minced or pressed through a garlic press (about 1½ teaspoons) |
1 |
pound spaghetti (see note) |
Table salt and ground black pepper |
1. Adjust an oven rack to the lower-middle position, set an ovensafe serving bowl on the rack, and heat the oven to 200 degrees. Bring 4 quarts water to a boil in a large pot.
2. While the water is heating, heat the oil in a large skillet over medium heat until shimmering. Add the bacon and cook, stirring occasionally, until crisp, about 8 minutes. Add the wine and simmer until it is slightly reduced, 6 to 8 minutes. Remove from the heat and cover. Whisk the eggs, cheeses, and garlic together in a small bowl; set aside.
3. When the water comes to a boil, add 1 tablespoon salt and the pasta. Cook, stirring often, until al dente. Reserve ½ cup of the cooking water; drain the pasta. Remove the warm bowl from the oven and add the pasta. Immediately pour the egg and bacon mixtures over the pasta, season with salt and pepper to taste, and toss to coat; adjust the consistency of the sauce with the reserved pasta cooking water as needed. Serve immediately.