Directions
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced bacon and cook until crispy.
Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Reduce the heat to low and stir in the heavy cream. Let it simmer for a few minutes.
In a bowl, whisk together the grated Parmesan cheese and eggs until well combined.
Slowly pour the egg and cheese mixture into the skillet, stirring constantly to avoid scrambling the eggs.
Toss the cooked spaghetti in the skillet, ensuring it is well coated with the creamy sauce.
Season with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley.
Variations & Tips
If you’re not a fan of bacon or are looking for a vegetarian option, you can substitute the bacon with sautéed mushrooms. For a lighter version, use half-and-half instead of heavy cream. And if you like a bit of a kick, adding a pinch of red pepper flakes while cooking the garlic will do the trick!
