Ingredients

• 8 ounces spaghetti
• 2 large eggs
• 4 slices bacon, diced
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup freshly grated Parmesan

Preparation

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
2. In a small bowl, whisk together eggs and Parmesan; set aside.
3. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
4. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
5. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
6. Serve immediately, garnished with parsley, if desired.

Tips

– Take your eggs out of the fridge and leave them out on the counter. Cold eggs can lead to clumps in your sauce.

– Take the pan off the heat and keep tossing the pasta until the eggs begin to thicken and turn to a thin, smooth custard. The stirring prevents the eggs from curdling, while the heat of the pan and pasta cooks the eggs through.