Kittencal'S Classic Spaghetti Carbonara - cooking recipe

Ingredients

1/2 lb chopped bacon or 1/2 lb pancetta
1 tablespoon fresh minced garlic
1 lb spaghetti, cooked (do not rinse the cooked spaghetti)
4 large eggs, beaten (can use extra large eggs)
1 pinch salt (or to taste)
1 cup freshly grated parmesan cheese or 1 cup romano cheese
salt & freshly ground black pepper (to taste)
1 -2 tablespoon chopped fresh parsley
parmesan cheese (to taste)

Preparation

Whisk the eggs in a bowl with pinch salt; set aside.
In a large skillet over medium heat cook the bacon until crisp.
Remove the bacon to paper towels and drain all but about 3 tablespoons fat.
Add in fresh garlic and saute for about 1 minute.
Add the bacon back to the skillet along with the cooked pasta; stir/toss for about 1 minute to heat.
Remove the pan from the heat.
Add in eggs and mix/whisk vigorously until the eggs thicken but do not scramble.
Add in the Parmesan cheese.
Season with salt and black pepper.
Mound on serving plates then sprinkle a small amount of finely chopped fresh parsley over each bowl.
Serve with parmesan cheese on the side.