I was a little nervous to try this recipe because of the eggs. I wasn't exactly sure how it would turn, but it ended up being very good. I didn't buy the Pecorino Romano cheese I just added a cup of Parmesan instead. I also did not add all of the extra-virgin olive oil - I just put a little in the pan, since bacon is so greasy anyways. Brad also said he thinks that there should be chicken in it - so next time I will probably add chicken along with the bacon.
3 large eggs
3/4 cups grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
3 garlic cloves, minced
8 slices bacon, chopped fine
1/4 cup extra-virgin olive oil
1/2 cup dry white wine
1 pound spaghetti
Adjust an oven rack to the lowest position, place a large serving bowl on the rack, and heat the oven to 200 degrees. Bring 4 quarts of water to a boil in a large pot for the spaghetti.
Meanwhile, whisk the eggs, cheese, and garlic together and set aside.
Cook the bacon and olive oil in a 12-inch skillet over medium heat until the bacon is crisp, about 8 minutes. Add the wine and simmer until it is slightly reduced, about 5 minutes. Remove from the heat and cover.
When the water is boiling, stir in 1 Tbsp salt and the spaghetti. Cook, stirring often, until the spaghetti is almost tender but still a little firm to the bite.
Reserve 1/2 cup of the pasta cooking water then drain the spaghetti, leaving it slightly wet. Remove the warm bowl from the oven and add the spaghetti. Immediately pour the egg and bacon mixtures over the spaghetti and toss to coat. Season with salt and pepper to taste. Add the reserved pasta cooking water as needed to loosen the sauce before serving.