My family loves pasta. We eat pasta at least 2 times a week, in one form or another. It is great for so many reasons. It is inexpensive. It’s quick. It is always on hand and it is versatile. But many people only think of pasta with tomato sauce or cheese sauce. While Spaghetti Carbonara does have cheese in it, it isn’t a cheese sauce in a classic sense.
1/2 package of bacon
3 gloves freshly chopped garlic
1 cup Parmigiano-Reggiano
salt, pepper, and parsley
Start cooking the pasta. While that is cooking, cook the bacon nice and crispy. Remove it from the pan, and pour out most of the grease, leaving about a tablespoon in the pan. Saute the garlic in the grease. When the pasta is al dente, save some of the pasta water to add to the sauce, add the pasta to the sauted garlic. Add the bacon back in. Add the eggs. Stir them quickly, being sure they do not scramble. You want them to cook, and coat the pasta, but not to scramble. As they start to cook, remove the pan from the heat. The heat from the pan and the pasta will continue to cook the eggs. Add the cheese and continue to stir. If the pasta is a bit dry, add some of the pasta water in. Top with parsley.