A few months ago I was trying to get better about meal planning and decided to pick one cookbook/website and choose a handful of new recipes to try in and amongst my usual recipes. This month I chose twopeasandtheirpod.com because when I first started really cooking their website was one of the ones I checked frequently and I realized it had been a while since I had checked it out. This pasta recipe got a 10/10 rating from my youngest and so I knew it needed to be added here for easy recall. Recipe and photo courtesy of twopeasandtheirpod.com.

• 1 pound spaghetti
• 3 large eggs, at room temperature
• 1 cup freshly-grated Pecorino Romano cheese (can use Parmesan cheese)
• 1 tablespoon olive oil
• 6 slices thick-cut bacon, cubed (can use pancetta)
• 3 cloves garlic
• minced Kosher salt and freshly ground black pepper, to taste
• chopped fresh parsley and extra cheese for garnish

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, according to package directions. While the pasta is cooking, make the sauce. In a small bowl, whisk the eggs and cheese together until there are no clumps. Set aside. In a large, deep skillet, heat the olive oil over medium heat. Add the bacon (or pancetta) and cook for about 8 minutes, until fat is rendered, and the bacon is crispy. Add the garlic and cook for 1 minute, stirring so it doesn’t burn. When the pasta is done cooking, reserve 3/4 cup of the starchy cooking water. Use a colander to drain the pasta. Add the hot, drained pasta to the skillet. Make sure the pasta is still hot so it will cook the eggs. Toss the pasta with tongs until the pasta is well coated in the bacon fat. Remove the skillet from the heat. Pour the egg/cheese mixture over the pasta, whisking quickly until the eggs thicken. Make sure you do this off the heat and quickly, so the eggs don’t scramble. To thin out the sauce, add a little bit of the reserved pasta water and toss until desired consistency is reached. Season with salt and freshly ground pepper, to taste. Transfer the pasta to plates or bowls and garnish with fresh parsley and extra cheese. Serve immediately.