for each serving
1/8 – 1/4 lb pasta (I like vermicelli for this)
2 strips bacon, cut into lardons
1/2 small onion, small dice
1 clove garlic
1 heavy splash of red wine vinegar
1 ounce parmesan cheese, grated, plus more for topping
@1/2 teaspoon of fresh oregano, rough chopped
@1/2 teaspoon of fresh thyme, rough chopped
drizzle of olive oil for finishing
salt and pepper to taste
First start a pot of heavily salted water. Start a pan on medium and throw in the lardons cold. Cook until fat is rendered and crispy. Fatty bacon is best for this. You’ll need the fat later.
Once the bacon is crispy, fish out with a slotted spoon, and drain on paper towels. Meanwhile, add onions to the pan and a pinch of salt. Cook until lightly caramelized, then add garlic.
Cook for thirty seconds, or until aromatic, and then hit with a good splash of red wine vinegar (let’s say a tablespoon). Cook until dry. Add bacon back in. Set aside.
In a bowl big enough to accommodate everything, combine the egg, cheese, and most of the herbs.
Whisk together and season with salt and pepper.
Reserve an ounce of pasta water before draining the pasta. Immediately, while the pasta is still steaming hot, toss with the egg mixture.
This will cook the egg. Throw in the bacon mixture and toss again.
Drizzle with olive oil. If the sauce is too thick, thin little by little with pasta water. If it’s too thin, add more cheese to absorb the moisture. Aw, go ahead. It’s comfort food. Top with more grated cheese and the remaining herbs.