Pasta Carbonara

I was in the mood for something that could cook fast and while looking in my fridge I realized I had all the ingredients for pasta carbonara. I love how the eggs in the recipe get all creamy and saucy and trick the eater that the sauce has cream in it. If when making this the eggs scramble (happened to me the first time) just go ahead and eat it. It'll still be delicious even if it's "wrong" haha. Or if you don't want the lumps when plating add the pasta to the plate and then run the sauce through a fine strainer over the plate. This will catch any curdles and make everything nice and smooth.


Ingredients:
8 ounces dry fettucine
2 tablespoons olive oil
2 pieces finely chopped bacon
1 clove thinly sliced garlic
1 large eggs, lightly beaten
1/2 cup grated parmesan cheese
1/4 cup of hot pasta water, reserved
Salt and pepper

Directions

1. Bring a large pot of salted water to a boil, salt, add pasta and cook for 8 to 10 minutes or until "al dente."

2. Meanwhile, add bacon to a medium skillet and saute for about 5 minutes or until it has rendered its fat and bits are crisp. Add garlic and saute for few seconds. Remove skillet from the heat, over and set aside until pasta is done.

3. Whisk eggs and cheese together and season to taste with salt and pepper.

4. When pasta is done, RESERVE SOME COOKING LIQUID, drain well and return to pot, off heat.

5. Slowly temper egg and cheese mixture by drizzling hot pasta water into mixture while whisking furiously so eggs don't scramble.

6. Thoroughly combine pasta with bacon, garlic and oil in pan. Stir well and coat each strand with some of the bacon fat.

7. Stirring pasta continuously with a long wooden pasta fork or tongs, slowly pour in the egg mixture. Continue to stir, over low heat, until the eggs thicken into a sauce. Remove from the heat immediately or eggs will curdle.

8. Pour everything into a bowl and garnish with crispy bits of bacon.