“Begin with Bacon” should be the rallying cry for recipes, as everyone knows, everything is better with bacon. Some recipes use bacon as a garnish, other recipes feature bacon as the star of the show. This recipe begins with bacon, but rather than sliced strips of bacon, a portion from a slab of bacon is used in order to cut small cubes, or lardons, that render the fat while cooking, but don’t become crispy.
Once the fat is rendered you remove the cubes and then add them back when you quickly toss the cooked spaghetti in the warm bacon fat near the end of the recipe. Although the recipe is simple, it is unusual in that you don’t cook the egg before adding it to the cooked pasta. If this step is not done properly you end up with bits of scrambled egg in your pasta. And if it is done properly, you end up with a delicious creamy coating on all your pasta. The raw egg can only cook properly with a pasta shape that has a sufficiently large ratio of surface area to volume, such as spaghetti, linguine or fettuccine.