- 2 tbsp extra-virgin olive oil
- 4 to 5 slices of bacon, halved length-wise, then cut crosswise into 1/4-inch pieces
- 2 spicy Italian sausage links, casings removed, cut into bite-sized chunks
- ¼ cup dry white wine (I used a dry vermouth)
- 2 large eggs
- ½ cup Parmesan cheese, finely grated
- ¼ cup Pecorino Romano cheese, finely grated
- 3 cloves garlic, pressed through garlic press or minced to paste
- 2 tbsp arugula, finely chopped
- 2 tbsp Italian flat-leaf parsley, roughly chopped
- ¼ cup cherry tomatoes, sliced in half, lengthwise
- 2oz. fresh goat cheese
- ½ pound spaghetti
- Kosher salt and freshly ground black pepper to taste
- 1 to 2 tsp chives, chopped, to garnish
- 2 fried eggs for garnish (optional)
- Adjust oven rack to lower-middle position, place serving dishes on the rack and heat oven to 200 degrees to keep your serving dishes warm. Make sure they’re heat safe.
- Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
- While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and and sausage and cook, stirring occasionally, until lightly browned and crisp, about 8 to 10 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.
- When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve at least 1 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to the pot (removed from heat) or a warm serving bowl; if pasta is dry, add some reserved cooking water (see note below) and toss to moisten. Immediately pour egg mixture over hot pasta, toss well to combine. The hot pasta will cook the raw egg mixture, so don’t worry. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Lastly, stir in the sliced tomatoes, herbs and half the goat cheese and gently toss. Garnish with chives and remaining goat cheese and serve immediately.
If the sauce is to spread evenly, the pasta must be moist. Add up to 1_3 cup reserved pasta cooking water if the pasta is dry or sticky.