Spaghetti Carbonara

Crispy bacon and sauteed garlic are tossed with cooked spaghetti, beaten eggs, and loads of Parmesan cheese for a taste you will love.  Serve with garlic bread and a tossed green salad.

1 lb spaghetti noodles
1 tablespoon olive oil
8 sliced bacon, diced
1 tablespoon olive oil
2 cloves garlic, minced
4 eggs
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons fresh parsley, chopped
2 tablespoons grated Parmesan cheese

1. Cook spaghetti until al dente.  Drain well.  Toss with 1 tablespoon of olive oil, and set aside.

2. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.  Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon of olive oil, and heat in reused large skillet.  Add minced garlic, and cook 1 minute more.

3. Return cooked bacon to pan; add cooked drained spaghetti.  Toss to coat and heat through, adding more olive oil if it seems fry or is sticking together.  Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.  Quickly add heavy cream and 1/2 cup Parmesan cheese, and toss again.  Add salt and pepper to taste (remember that bacon and Parmesan are very salty.)

4. Serve immediately with chopped parsley sprinkled on top, add extra Parmesan cheese at the table.