Ingredients:

  • 12 oz (340g) spaghetti
  • 8 oz (225g) diced turkey bacon
  • 1 tbsp (15ml) olive oil
  • 2 cloves (6g) garlic, minced
  • 3 large eggs
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (2g) freshly cracked black pepper
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Boil a large pot of salted water and cook 12 oz (340g) spaghetti for 2 minutes less than the package directions.
  3. Drain the pasta, reserving 1/2 cup (120ml) of the starchy pasta water.
  4. Heat 1 tbsp (15ml) olive oil in a skillet over medium heat and sauté 8 oz (225g) diced turkey bacon until crisp and golden.
  5. Stir in 2 cloves (6g) minced garlic for the last 30 seconds until fragrant.
  6. In a large mixing bowl, whisk together 3 large eggs, 1 cup (100g) grated Parmesan cheese, 1/2 cup (120ml) heavy cream, 1 tsp (2g) black pepper, and 1/2 tsp (3g) salt.
  7. Slowly whisk 4 tablespoons of the reserved hot pasta water into the egg mixture to temper the eggs.
  8. Toss the undercooked spaghetti and the crisped turkey bacon into the bowl with the egg mixture, tossing vigorously until every strand is coated.
  9. Pour the mixture into a 9x13 inch (23x33 cm) baking dish, smoothing the top with a spatula.
  10. Bake for 15–20 minutes until the edges bubble, the top is light golden-brown, and the center reaches an internal temperature of 160°F (71°C).
  11. Remove from the oven and let the dish rest for 5 minutes to allow the sauce to set before serving.