Spaghetti with Bacon and Egg Sauce (Lean Version)

• 2 tablespoons extra virgin olive oil
• 2 large cloves garlic, bruised
• 1/3 pound diced pancetta, ham, or lean bacon
• 5 eggs
• 3/4 cup freshly grated parmigiano
• Salt to taste
• Plenty of freshly ground black pepper
• 1 1/2 tablespoons salt, for cooking pasta
• 1 pound spaghetti

1. In a large skillet over medium-low heat, combine oil and garlic, and cook until garlic is golden; do not allow it to brown, or it will impart a bitter flavor to the sauce.
2. Add pancetta, ham, or bacon to skillet and saute until golden.
3. If excessively fatty, drain off all but 2 tablespoons of the pan drippings and set aside.
4. Meanwhile, in a medium bowl, beat eggs, cheese, and salt and pepper to taste, and set aside.
5. Bring 4 to 5 quarts of water to a rapid boil.
6. Add the 1 1/2 tablespoons salt and pasta and stir immediately, continuing to stir frequently to prevent pasta ribbons from sticking together.
7. When spaghetti is al dente, drain it, taking care not to overdrain; it should still be dripping when transferred to a serving bowl, or pasta will be too dry.
8. Immediately add reserved egg mixturepasta must be at its hottest in order for eggs to cook.
9. Add ham or bacon and the 2 tablespoons drippings; toss together.
10. Serve immediatelythis dish must be eaten piping hot.

extra virgin olive oil, garlic, pancetta, eggs, freshly grated parmigiano, salt, ground black pepper, salt, spaghetti

Taken from www.cookstr.com/recipes/spaghetti-with-bacon-and-egg-sauce-lean-version (may not work)