1 lb Fettuccine (Barilla - it really is better)
1 large Sweet Italian Onion (aka the purple ones, diced
4-5 cloves garlic, minced
5-6 strips thick-cut bacon, diced
1/2 - 1 cup Pinenuts (matter of preference, become sweet when sauted)
3 tbsp EV Olive Oil
1 cup shredded Parmesan cheese.
A large bowl to mix pasta & egg/cheese mixture.
1 - Start boiling water for pasta - add dash of salt & turn of olive oil
2 - In a large skillet, add diced bacon, diced onion, minced garlic, pinenuts and 3 tbsp of olive oil. Saute on med-high heat until bacon is rendered and onions are translucent. Pinenuts will brown a bit, but that's okay. This should take 10-12 minutes, keep everything moving as to not burn!
3 - When water is boiling, add pasta and cook 12-13 minutes. You want it al dente, no more. Nobody likes a limp noodle. Seriously, nobody does. Ahem, moving on.
4 - While pasta is cooking and skillet is on a saute you're going to prepare the egg and cheese mixture.
Crack the three eggs and mix in one cup of parmesan cheese. Do not over whip the eggs, you're just looking to incorporate the two ingredients. Keep this mixture next to the large bowl you will be placing the pasta in to mix.
5 - Now the fun part. You have to act fairly quickly.
A - Strain out pasta and place into large mixing bowl.
B - Dump the contents of the saute pan in, grease and all and toss pasta, coating all over with saute contents.
C - Right after take egg mixture and pour over pasta and toss again. Do this quickly! You need the heat of the pasta as high as possible. (Being away from the heat of the stove will make sure the eggs don't scramble) But you must toss the eggs for at least 30seconds - 1 min to make sure eggs cook enough.
D - Now, contrary to popular ritual the cook serves themselves first. Guests goes last. Why you ask? It's good luck and a sign of respect for Italians. All the drippings, bacon and onions usually rest near the bottom of the bowl and is usually the tastiest, you want to make sure your guests get the best part!