This is a favorite supper dish that's quick and easy to make.
- Carbohydrate 57.2868553872644 g
- Cholesterol 58.7404686093441 mg
- Fat 39.8253747117382 g
- Fiber 2.41915934271495 g
- Protein 21.8325266654171 g
- Saturated Fat 13.2963558187329 g
- Serving Size 1 1 serving (162g)
- Sodium 761.734997545744 mg
- Sugar 54.8676960445495 g
- Trans Fat 4.33839451639796 g
- Calories 683 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
- Scramble eggs in bacon drippings.
- Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.
Coordinating the heat of freshly drained pasta with beaten eggs requires strict timing to prevent curdling. Protein coagulation accelerates rapidly above 140 degrees Fahrenheit, transforming raw eggs into scrambled curds if introduced to boiling water or scorching pans improperly. Raw pasta pulled straight from a rolling boil at an al dente eight-minute mark delivers the exact thermal energy needed to thicken cheese and eggs into a glossy emulsion without external heat.
Using cured pork belly instead of standard American bacon introduces a clean, dry-cured salinity that alters the final dish significantly. Standard bacon renders more water and smoke, requiring careful draining so excess grease does not pool on the plate. Grating hard cheese on a microplane rather than using pre-shredded varieties ensures rapid melting, because fine particles hydrate instantly in the residual starch water.
Fat and protein interact chemically when warm rendered drippings emulsify with lipid-rich egg yolks and starches released from boiling spaghetti. Olive oil added directly to the drained noodles coats each strand, preventing excess absorption of heavy animal fats. Maintaining a large mixing bowl off the heat source keeps the emulsion stable, yielding a silky coating rather than distinct layers of oil and cheese.
