12 oz (375 g) spaghetti
6 slices bacon or pancetta
1/3 cup (75 mL) grated parmesan or romano cheese
1/4 cup (50 mL) chopped fresh italian parsley
In large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain and return to pot over medium heat.
Meanwhile, in skillet, cook bacon for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.
In bowl, whisk together eggs, Parmesan cheese, parsley and pinch pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add bacon; toss to combine.
To cook bacon, arrange in single layer between paper towels on microwaveable plate; microwave at High for 4 to 6 minutes or until slightly crisp.