Chef Mario Batali says that this is the way Italian peasants eat this dish. I like Mario because he rocks orange shoes. This dish is so simple but so good. It is as perfect on a blustery evening as on a mild evening outside. Break the yolk and mix it around the pasta…mmmm, creamy pasta goodness.
Cut up bacon and cook in a large pan until crisp. Leave bacon in pan, don’t drain and set aside. Meanwhile, boil enough water for the pasta and follow package directions (salt the water well). Warm the pasta back up. When the pasta is done, place it in the pan with the bacon, add 1/4-cup of the pasta water, egg whites, Parmesan and freshly ground black pepper. Toss to coat the pasta. Divide the pasta into four bowls, make a little indentation for the egg yolk and drop it in. Add a little more pepper and Parmesan to taste.