Pasta with Eggs and Bacon – Carbonara
2 tbsp olive oil
5 oz bacon – pancetta
1 garlic clove, crushed
14 oz linguini
3 eggs at room temperature.
¾ cup freshly ground parmesan cheese
Salt and freshly ground black pepper
In a medium frying pan, heat pancetta with olive oil and garlic until bacon begins to brown. Remove garlic. Keep bacon and fat hot until needed. Cook pasta according to package directions. Meanwhile, warm a large serving bowl and break eggs into it. Beat the parmesan cheese with a fork and season with salt and pepper. As soon as pasta is done, drain quickly and mix it into the egg mixture. Pour on the hot bacon and its fat. Stir well. The heat from the pasta and bacon fat will lightly cook the beaten eggs. Serve immediately.