Spaghetti alla Carbonara

• 1 package Spaghetti
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 packages Bacon Or Pancetta, Cut Into Small Pieces
• 4 whole Large Garlic Cloves, Minced
• 2 whole Large Eggs
• 1- 1/2 cup Freshly Grated Parmigiano Reggiano Cheese, Divided
• Kosher Salt
• Freshly Cracked Black Pepper
• Fresh Parsley For Garnish (optional)

1. In a large pasta pot, add enough water to cook your pasta.
2. Salt your water generously.
3. Once water comes to a boil, add spaghetti and stir so that the pasta separates.
4. Cook for 8 to 10 minutes until al dente.
5. WHILE the spaghetti is cooking, in a large pan over medium heat, add olive oil and cook bacon until fairly crisp (about 3 to 4 minutes).
6. Add in garlic and cook for another minute (you dont want your garlic to burn).
7. While these are cooking, crack your eggs into a small bowl and add 1 cup of your cheese.
8. Stir together and set aside.
9. Take a ladle of the spaghetti water and set aside.
10. Drain your pasta well and add to bacon mixture.
11. It is IMPORTANT that your pasta is HOT when adding it to the mixture.
12. Toss well (I find tongs work really well for this).
13. Take off of heat.
14. Add in your cheese and egg mixture and toss well.
15. If you find the mixture is too thick, you can thin it out with a little of the pasta water (remember you can always add more, so add sparingly).
16. Season well with pepper.
17. Garnish with the remainder of your cheese and fresh parsley if you like.
18. This dish is best eaten immediately.
19. Buon appetito!

olive oil, bacon, garlic, eggs, freshly grated parmigiano reggiano cheese, kosher salt, freshly cracked black pepper, parsley

Taken from tastykitchen.com/recipes/main-courses/spaghetti-alla-carbonara/ (may not work)