Bring a large pot of salted water to a boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.
Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp, they won't meld with the pasta.
Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.
Remove the garlic from the bacon pan. If it looks like too much fat to you, discard some, but you're going to toss the bacon with most of its fat into the pasta.
When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 239 (34%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 311.4mg||96 %|
|Sodium 479.3mg||17 %|
|Potassium 439.8mg||12 %|
|Total Carbohydrate 86.7g||26 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 83g|
|Protein 29.4g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 712
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