Ingredients
- 10 oz dried delallo spaghetti
- 6 slices center cut bacon
- 3/4 cup low-sodium chicken broth
- 1 1/2 cups baby arugula or frisée lettuce
- 3 tbsp italian parsley
- kosher salt and ground black pepper
- 1/4 cup grated parmigiano reggiano cheese
- 3 tbsp grated pecorino romano
- 4 extra large eggs
- 4 cups cold water
- 6 tbsp white vinegar
- 1/4 tsp kosher salt
Steps
- Boil the water in a large pot, add salt, and cook the spaghetti until tender.
- Cook the bacon in a 12-inch skillet over medium heat for 6 to 8 minutes, then keep the drippings.
- Whisk the eggs, Parmigiano, Pecorino, and pepper in a bowl.
- Add the broth to the bacon skillet and simmer for 3 minutes.
- Drain the spaghetti, reserving a little cooking water, and add it to the skillet.
- Remove the skillet from the heat, stir in the egg mixture and arugula, and cook gently until the sauce reaches 160 F.
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