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One Pot Bacon & Egg Spaghetti with Greens and Herbs<\/p>\nOne Pot Bacon & Egg Spaghetti with Greens and Herbs<\/p>\n
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2 large eggs<\/p>\n
3 large egg yolks<\/p>\n
1\/2 cup grated Parmesan cheese<\/p>\n
1\/2 cup grated pecorino Romano cheese, plus more for serving<\/p>\n
1 tablespoon freshly ground black pepper, plus more for serving<\/p>\n
1 1\/2 teaspoons kosher salt, divided, plus more as needed<\/p>\n
1 tablespoon extra-virgin olive oil<\/p>\n
6 ounces bacon, diced<\/p>\n
1 medium onion, diced<\/p>\n
12 ounces spaghetti<\/p>\n
8 ounces (about 8 cups) baby spinach, chopped<\/p>\n
1 cup torn fresh basil leaves<\/p>\n
1 cup torn fresh parsley leaves and tender stems<\/p>\n
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In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large saut\u00e9 pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won\u2019t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5\/4 cups of water and 1 teaspoon of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining 1\/2 teaspoon salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.\u00a0 Serve immediately, sprinkled with pecorino and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
One Pot Bacon & Egg Spaghetti with Greens and Herbs 2 large eggs 3 large egg yolks 1\/2 cup grated Parmesan cheese 1\/2 cup grated pecorino Romano cheese, plus more for serving 1 tablespoon freshly ground black pepper, plus more for serving 1 1\/2 teaspoons kosher salt, divided, plus more as needed 1 tablespoon extra-virgin olive oil 6 ounces bacon, diced 1 medium onion, diced 12 ounces spaghetti 8 ounces (about 8 cups) baby spinach, chopped 1 cup torn…<\/p>\n