Ingredients:

• 12 oz spaghetti (can use gluten-free or wheat flour)
• 7 slices thick-cut bacon, diced
• ½ cup parmesan cheese, shredded (plus more to garnish)
• 2 whole eggs and 2 egg yolks, lightly beaten
• 2 tbs olive oil
• Salt and pepper to taste
• ¼ dry white wine
• 2 - 3 cloves garlic, minced
• 2 tbs Elda’s Kitchen Black Pepper sauce
• Parsley flakes (to garnish)

Directions:

In a large nonstick skillet over medium-high heat, warm 1 tbs olive oil. Cook bacon for about 10 minutes, flipping occasionally until just crisp. 

While bacon is cooking, boil a pot of water and cook spaghetti according to package specifications, aiming for al dente firmness. Save 1 cup pasta water for use later.

Remove bacon from pan and set aside, keeping 1-2 tbs of bacon grease in the skillet. Add 1 tbs of olive oil and all minced garlic to the pan. Heat for a minute until garlic is fragrant, then add white wine and Black Pepper sauce. Heat through for a minute or two, then remove from heat (this is very important to prevent the eggs from scrambling in the next step).

Once pasta, bacon, and sauce are ready, add pasta to the skillet containing the sauce mixture and stir until combined. Add in eggs and stir well, then add bacon, parmesan cheese, and salt and pepper to taste. If it’s a bit dry, add the reserved pasta water. Once everything is well-mixed, serve right away. Top with more parmesan and some dried parsley flakes and enjoy!