About 3/4 pound of either spaghetti, linguine, fettucini, or other “-ini food”.
5-6 slices of bacon
1/2 a head of cauliflower, divided into flowerettes (optional)
Parmesan cheese, grated
Salt and pepper
Put a large pot with salted water to boil. While waiting for the water, cook up the bacon as if you were serving it for breakfast. Place on a paper towel, retaining the fat in the pan. Cut the bacon into bite size pieces. Sauté the cauliflower (optional) in the fat with some salt and pepper. Cook the pasta according to the directions on the package. Drain and add the pasta to the pan with the bacon fat (and cauliflower, if you’re including it) and toss in the bacon pieces. Toss in some Parmesan (1/4 cup or so) and salt and pepper. Transfer the pasta into the serving dish. Then, just before you take the pasta to the table, add the whole raw eggs, one at a time, stirring vigourously after each one. Keep adding eggs until the desired level of ‘creaminess’ is achieved. Serve immediately with additional Parmesan, if desired.
Wine Suggestion: Chianti is a clear choice here, but really any wine you want will work. This is a classic peasant dish, and they were not known for extensive cellars.