¾ pounds spaghetti or linguine
4-5 slices of quality bacon or pancetta
4 egg yolks
1 lemon (using lemon zest and juice)
3 tbsp. milk (whole or skim)
½ cup parmesan cheese, divided
Chopped Italian parsley for garnish
Add the pasta to a large pot of boiling salted water, cooking al dente according to package directions. While pasta cooks, cut up the bacon (or pancetta) into small chunks and cook until crispy. Place the cooked bacon on a paper towel to drain grease. Zest the lemon and set aside for garnish. In a small bowl whisk the egg yolks, milk, ¼ cup cheese, salt, pepper and juice from half a lemon (take care to strain out the seeds). Once the pasta is cooked, drain and set aside. Add bacon to the pasta, incorporating it throughout. Then just before serving, add sauce. Serve with lemon zest, parsley and remaining parmesan. Serves 4.