1 lb. dried spaghetti or linguine
1/4 to 1/3 lb. bacon or pancetta cut into very small pieces
2 T. butter
1/2 cup whole milk or half-and-half
1 cup freshly grated parmesan cheese, plus extra for topping
salt and pepper
1. Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan but save 2-3 T of the fat. Wipe the pan clean.
2. Bring a large pot of salted water to a boil. Salt the water to taste like sea water.
3. Add the pasta to the boiling water and cook until it is just barely done (it will continue cooking a bit while you drain it).
4. While the pasta is cooking, heat the skillet or other a large pan over very low heat. Add the butter and the reserved bacon fat and heat until the butter is just melted. Keep warm over very low heat.
5. Break the eggs into a small bowl and mix to break up. Add the milk or half-and-half.
6. Drain the pasta and add to the pan with the butter and bacon fat. Toss to coat the pasta.
7. Pour the egg/milk mixture over the pasta and toss to make certain the eggs are evenly distributed and do not scramble. Sprinkle the cheese over the pasta and toss until melted.
8. Top with freshly ground pepper and more grated cheese, if desired.