Ingredients
Method
- Bring a large pot of water to boiling.
- Meanwhile, in a large skillet, cook chopped bacon over medium heat until slightly crisp; Add chopped onion and garlic and cook until they start to brown.
- Place the pasta in the boiling and water. In the large skillet, drain the excess bacon fat and add the cooking sherry and parsley. Cook on medium-low heat, uncovered. Once about 2/3of the cooking sherry has evaporated, remove from heat.
- While the cooking sherry is simmiring, prepare the egg mixture in a bowl adding the eggs, parmesan cheese, salt, and pepper. Beat by hand for about 1minute. Set aside.
- Once the pasta is al dente, retain about 1 cup of the water. Drain well and immediately return to the pot.
- Immediately add the egg mixture to the HOT pasta. Toss the pasta in the mixture constantly with tongs or a large fork. Add 1 tablespoon of water at a time to achieve desired consistency. Add the bacon and sherry mixture to the pasta and toss together.
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.