Kittencal'S Classic Spaghetti Carbonara

• 1/2 lb chopped bacon or 1/2 lb pancetta
• 1 tablespoon fresh minced garlic
• 1 lb spaghetti, cooked (do not rinse the cooked spaghetti)
• 4 large eggs, beaten (can use extra large eggs)
• 1 pinch salt (or to taste)
• 1 cup freshly grated parmesan cheese or 1 cup romano cheese
• salt & freshly ground black pepper (to taste)
• 1 -2 tablespoon chopped fresh parsley
• parmesan cheese (to taste)

1. Whisk the eggs in a bowl with pinch salt; set aside.
2. In a large skillet over medium heat cook the bacon until crisp.
3. Remove the bacon to paper towels and drain all but about 3 tablespoons fat.
4. Add in fresh garlic and saute for about 1 minute.
5. Add the bacon back to the skillet along with the cooked pasta; stir/toss for about 1 minute to heat.
6. Remove the pan from the heat.
7. Add in eggs and mix/whisk vigorously until the eggs thicken but do not scramble.
8. Add in the Parmesan cheese.
9. Season with salt and black pepper.
10. Mound on serving plates then sprinkle a small amount of finely chopped fresh parsley over each bowl.
11. Serve with parmesan cheese on the side.

bacon, garlic, eggs, salt, freshly grated parmesan cheese, salt, parsley, parmesan cheese

Taken from www.food.com/recipe/kittencals-classic-spaghetti-carbonara-259395 (may not work)