Pasta Carbonara- Updated

Serving Size: 1 person

Ingredients:
8 ounces dry fettuccine or spaghetti
2 pieces roughly chopped bacon
1 clove garlic, crushed with the back of a knife
1 large egg, lightly beaten
1/4 cup grated parmesan cheese
Salt and pepper

Directions

1. Bring a large pot of salted water to a boil, 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. Remove bacon to a paper towel to drain. Add garlic to the bacon fat in the pan and cook over low heat for a few seconds. Remove skillet from the heat and set aside until pasta is done. (you can crisp the bacon while the water is boiling)

3. Whisk eggs and cheese together in a separate bowl and season to taste with salt and a lot of fresh ground black pepper.

4. When pasta is done drain well and return to the pot, off heat.

5. Place your pan with bacon fat and garlic back over the lowest heat. Thoroughly combine pasta with bacon and garlic in pan. Stir well and coat each strand with some of the bacon fat.

6. Stirring pasta continuously with a long wooden pasta fork or tongs, slowly pour in the egg and cheese mixture. Turn off the heat once egg mixture is in the pan and continue to stir until the eggs thicken into a sauce. Make sure to constantly stir or your eggs will scramble. If this happens don’t worry, the texture will be a little different but it will still taste delicious!

7. Pour everything into a bowl and garnish with crispy bits of bacon and extra parmesan cheese. Enjoy!