1 pound gf spaghetti noodles (We used Tinkyada’s) Salt 1/4 cup olive oil 4 garlic cloves, cut in half 1/4 lb. bacon, cut into 1/4" pieces 1/4 cup dry white wine 2 large eggs, beaten 1 cup grated Gruyere cheese 8 oil-packed sun-dried tomatoes, chopped 2 Tablespoons chopped parsley Salt and fresh ground pepper
Bring a large pot of water to a boil and add salt (about 1 Tablespoon per 4 quarts of water) and spaghetti noodles. Cook untl al dente; drain. While the pasta is cooking, heat a large heavy skillet over medium heat. Add oil, when hot, add garlic and toss until it begins to brown; discard garlic. Add bacon to the skillet and brown. Reduce heat to low and add sun-dried tomatoes and cook for 1 minute. Carefully, add wine and let simmer for about 2 minutes. Remove skillet from heat. In a large bowl beat eggs with cheese and parsley. Add drained pasta to bowl with egg mixture and toss to coat well. Pour bacon mixture, with oil, into the bowl and toss to blend. Season to taste with salt and pepper and sprinkle with a little parsley to serve. Serve immediately.