This time I succeeded even just a little bit. This recipe is still a work in progress... I'm still missing something in the finished product... will keep you updated!
500 grams spaghetti
knob of butter
10 slices of bacon, diced
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine (optional)
1/2 cup grated Parmegiano Regiano
Salt and pepper to taste
Extra Parmegiano Regiano
Cook the pasta until al dente. Drain well and toss with butter, then set aside.
On a pan, fry chopped bacon until crisp then drain excess oil onto paper towels.
Take off bacon fat from the pan except 2 tbsps. Add oil (if needed) and on a medium heat, soften onion. Then, add minced garlic and cook for a further 1 minute. Add wine if you're using it. Cook for further one minute.
Add the bacon back to the pan and the cooked spaghetti. Toss to coat and heated through.
Add the parmesan cheese into the egg, then add the egg mixture to the pasta. Toss again. Keep on tossing until eggs are barely set.
Grated nutmeg, salt and pepper to taste.
Place the servings individually or in one whole serving plate. Just don't forget to sprinkle with chopped parsley and extra cheese on top.