Samahiel Sotken

Spaghetti Carbonara

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

Directions
In a large saute 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 fat except for 3 tablespoons.
Add the garlic. Season with black pepper. Saute for 30 seconds.
Add the crispy bacon and the pasta. Saute for 1 minute.
Season the eggs with salt. Remove the pan from the heat and add the eggs, stirring quickly until the eggs thicken, but do not scramble.
Add the cheese and re-season with salt and pepper.
Garnish with Parsley