Spag Carb is nothing special, but this was special to me, since I used my 11-month-old homegrown Parmesan (https://tiabr.com/early-parmesan-reveal/), which I’ve used in salads, but this was its first turn in a starring role.

Ingredients:

• 8 oz. spaghetti
• 1 Tbsp. olive oil
• 4 slices/rashers bacon, chopped
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 2 eggs
• 3/4 C. Parmesan, grated, + more for garnish
• 2 Tbsp. herbs of your choice (parsley is good but bland, I used basil which I love) + more for garnish

Method:

Cook the spaghetti until al dente and drain, then toss with 1 Tbsp olive oil so it doesn’t stick:

I thought I grated too much of this, more like 1-1/2 C instead of 3/4 C. Not!

Cook the bacon over medium heat until crispy:

Remove with a slotted spoon and reserve, retaining the fat in the pan.

Cook the onion in the fat over medium heat for 4-5 minutes, or until slightly wilted, stirring occasionally. Then stir in the garlic and stir constantly for a minute or so, until fragrant:

Meantime, whisk the the eggs with a fork and stir in the grated cheese:

Return the bacon and spaghetti to the pan, and stir for several minutes, until well-mixed and the spaghetti is hot:

Remove from the heat, then stir in the egg/cheese mix. The idea is that the hot spaghetti will (mostly) cook the egg, and the egg/cheese mix will melt into a sauce. It works!

Taste and correct seasoning:

At the last minute, stir in the herbs. Plate and garnish with (yet more!) cheese and herbs.

Yummy Parmesan goodness!

-R