This is, without a doubt, the most unhealthy thing I've ever cooked. Also something to note, this is also one of the best things I've ever put in my mouth. IT IS SO GOOD. Don't eat it if you're having an insurance cholesterol test the next day, or if you have heart issues. I don't want to be responsible for you seizing up. But as long as you don't, you know, eat this every day for the rest of your life (it would be a short span of time, FYI), it's a classic. I recommend it. Make it. Do it. Right now.
1 pound pancetta or bacon
1 pound linguine or spaghetti
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 pkg baby portobello mushrooms (optional)
1 cup White Wine
1 cup Chicken Stock
4 whole Eggs
1-1/2 cup Parmesan Cheese
1/2 bunch Parsley
1/2 stick Butter
1/2 tsp salt (optional)
1 Tablespoon (to 2 Tablespoons) Black Pepper
Slice up 1 pound of pancetta or thick cut bacon into pieces about one inch wide. Once they’re sliced, toss your bacon pieces into a stainless steel pan. Cook until browned and crispy. These are the building blocks from whence all good things come. They. Are. Awesome.
While the bacon’s cooking, prepare a pot of salted water (I use about 2 tablespoons of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente. There are instructions on the package. Follow those.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate, reserving the bacon grease.
If you listen closely, you can hear your arteries moan in anticipation. Just roll with it. Eat a green salad tomorrow. It'll be fine.
Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
Then you can thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it second, after the onions have cooked a little, will keep the garlic from burning. Burnt garlic smells truly awful, so we want to avoid that. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. This is where you add the mushrooms, if you desire.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter (yeah, baby) in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!