1 lb Fettuccine
12 oz smoked thickly sliced bacon, cut into 1/8-in dices
4 eggs
1 cup freshly grated Parmigiano-Reggiano, and extra for serving (about 1/3 lb will be enough)
Freshly ground black pepper and salt to taste
One handful flat-leaf parsley, coarsely chopped
3 garlic cloves, finely chopped
2 shallot, finely chopped
2 Tbs Olive oil
Cook pasta per package, drain, reserving 1/2 cup cooked pasta water.
In a large saute pan, heat olive oil, fry bacon until brown and crispy. Take the bacon out. Add garlic and shallot to the fat, until soft and fragrant. Add hot, drained fettuccine to the pan and toss a few minutes to coat pasta to the fat. Beat the cheese and eggs together in a small bowl. Remove the pan off the heat, stir in the cheese mixture, bacon, and continue stirring until the eggs are cooked and thicken. Adjust the sauce thickness with reserved pasta water. Seasoning with salt and pepper. Transfer to serving plates and garnish with chopped parsley. Passing extra cheese around the table.
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