8 ounces uncooked linguine
3 center-cut bacon slices, cut into 1-inch pieces
1/4 cup 1% low-fat milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3 large eggs
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1/4 cup fresh flat-leaf parsley leaves
Preparation
1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/4 cup pasta water; drain pasta.
2. Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan. Remove pan from heat.
3. Combine milk, pepper, salt, eggs, and cheese in a medium bowl, stirring with a whisk. Slowly drizzle in reserved 1/4 cup pasta water, stirring constantly with a whisk. Slowly add pasta to egg mixture, stirring constantly. Add egg mixture to bacon drippings. Place pan over low heat; cook 2 minutes or until liquid begins to thicken, stirring constantly. Sprinkle with bacon and parsley; serve immediately.
source : http://www.myrecipes.com/
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