Classic Spaghetti Carbonara

Classic Spaghetti Carbonara

• 1/2 pound bacon, chopped
• 1 tablespoon chopped garlic
• Freshly ground black pepper
• 1 pound fresh [gluten free] spaghetti, cooked al dente
• 4 large eggs, beaten
• Salt
• 1 cup freshly grated Parmigiano-Reggiano
• 1 tablespoon finely chopped fresh parsley leaves

Directions

1. In a large sauté pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Sauté for 30 seconds. Add the crispy bacon and the pasta. Sauté for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.