Spaghetti Carbonara

8 ounces spaghetti

2 large eggs

¾ cup grated Parmesan

4 slices bacon, diced

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; reserve ½ cup water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.

Stir in garlic until fragrant, about 1 minute. Reduce heat to low.

Working quickly, stir in pasta and egg mixture, 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.

Serve immediately; garnish with parsley, if desired.

Makes 4 servings

Courtney Wodarski