½teaspoonkosher saltplus more for salting pasta water
1cupfreshly grated Parmigiano-Reggiano cheese
Bring a pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain.
While the pasta is cooking, add the bacon to a sauté pan and heat over medium heat, stirring occasionally, until the bacon is crisp, about 5 minutes. Add the garlic and heat for another 30 seconds, stirring. Remove from the heat.
Beat the eggs with the black pepper, salt, and Parmesan cheese. Off the heat, add the hot, drained spaghetti to the pan of bacon, and pour the egg mixture over the top. Toss the spaghetti with the eggs and bacon, quickly so the eggs thicken and coat the spaghetti evenly, but do not scramble. Serve immediately.
Although the recipe serves 4, it can be modified to accommodate less servings. The recipe is easily divisible by 4 (use 4 ounces spaghetti, 2 ounces bacon, 1 clove garlic, 1 egg, ¼ teaspoon pepper, ⅛ teaspoon salt, ¼ cup cheese) to make a single serving to satisfy a craving.