A light summer pasta with olive oil, garlic, bacon and fresh rapini.

Ingredients

• 1 small bunch rapini, stalks trimmed
• 4-6 slices uncooked bacon, chopped
• 1 pound uncooked spaghetti
• 3 large eggs
• 1/2 to 1 cup freshly grated Parmesan
• Freshly ground black pepper to taste 

Directions
1 In a medium saucepan, boil the rapini for 4 to 5 minutes, until just tender. Run the rapini under cool water to stop the cooking, then roughly chop and set aside.

2 Meanwhile, in a heavy skillet, cook the bacon until crisp, then transfer to a plate. Pour off most of the drippings and add the cooked chopped rapini to the pan. Saute for 2 to 3 minutes.

3 Bring a large pot of salted water to a boil; add the spaghetti and cook, according to the package directions, or until al dente. Drain, reserving a cupful of the cooking liquid.

4 In a small bowl, beat the eggs with a fork. Return the pasta to the pot and pour the eggs over the spaghetti; add the Parmesan, bacon and rapini. Set the pot over low heat and toss the mixture with tongs, adding a little reserved pasta water to loosen the sauce, until the eggs are thoroughly cooked. Season with pepper; serve.

Serves 4 to 6.