Absolutely one of my favorite dishes of all time. I remember eating it all the time when I was younger.
What’s interesting is liking a dish and then later finding out what really goes into it. It wasn’t until I decided to make it myself that I realized the sauce was pretty much raw eggs. But, that doesn’t take away from the deliciousness of this dish.
This is an Italian dish which has a variety of stories that claim to be the true origin. No matter which version you decide to believe, the truth is that this is a dish that will leave you wanting more. And I promise you there will be more.
Below is my version of the recipe. I cooked for two and had plenty left over to feed another person – maybe two – depending on the size of the eater’s appetite.
What you’ll need
- 8-12 slices turkey bacon, cut into pieces
- 1 shallot, chopped
- 1/2 tsp minced garlic (or 1 clove if using fresh)
- 1/4 cup white wine
- 3 eggs
- 1/2 – 3/4 cup shredded Parmesan cheese
- zucchini, sliced and quartered
- ground black pepper
- Adobo seasoning
Start boiling water for the spaghetti. Heat skillet on medium and add the bacon pieces, cook until browned and slightly crispy. Add the shallot and saute until browned. Add garlic. Cook for about 2 minutes then, add half of the wine.
While pasta is cooking, whisk together the eggs, the majority of the cheese and season with Adobo and pepper. Set aside for now.
Add the rest of the wine to the bacon and onion mixture. Once the spaghetti is done cooking, drain. Next add the zucchini to the bacon and onions, followed by the spaghetti. Mix together until the spaghetti is coated and turn heat to low-medium.
Now, most recipes will tell you to simply add the hot spaghetti to the egg mixture and toss together. But I wanted the eggs to heat up a little more than that, so I added the egg mixture to the skillet and kept stirring (to avoid the eggs scrambling) for about another 5 minutes. Top with the rest of the cheese and serve.
White wines go very well with this dish. Enjoy!