|Bacon||1 Pound, diced|
|Chopped italian parsley||1⁄3 Cup (5.33 tbs)|
|Ground black pepper||To Taste|
Saute the diced bacon in a small skillet until crisp.
Remove with a slotted spoon and drain well on paper towels.
Bring 4 quarts water to a boil in a large kettle.
Add 2 tablespoons salt and then drop in the spaghetti.
Stir with a wooden spoon to separate strands and let water return to the boil.
Cook until tender but not mushy, about 8 minutes, although cooking time will vary.
Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving.
Have the cooked bacon and the chopped parsley ready at hand.
When the pasta is done, drain it immediately in a colander, shaking briefly to eliminate excess water.
Pour drained hot spaghetti into the bowl of eggs and immediately begin tossing it.
As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs.