Pasta Carbonara

Inspired by a magazine article and our Italian friends Sarah and Emilio, I set out to make Pasta Carbonara on Sunday evening. Upon googling "Pasta Carbonara", Pioneer Woman's version surfaced quickly. I usually trust her recipes, so I thought at first I would make hers, until I remembered Emilio's insistence that Carbonara have as few ingredients as possible. So, I did a little more research and came up with my own method/recipe that turned out wonderfully! 

Serves 2.

Ingredients 

1/2 lb. pasta

6 slices thick cut bacon, chopped into 1/2 inch square pieces

1 clove garlic

3 eggs

3/4 c. shredded pecorino-romano cheese

freshly ground pepper

Instructions

Boil a large pot of heavily salted water. Heat a large skillet over medium-high heat. In a large bowl (can be the same bowl you plan to serve the pasta in), whisk eggs and 1/2 c. cheese, along with some freshly ground pepper. Put pasta into boiling water. Cook bacon pieces in the skillet for about 4 minutes, until crisp. Add 1 clove garlic near the end. When bacon is cooked, remove it from the pan and place on a paper towel lined plate. When pasta is al dente, reserve 1 c. of the pasta water and drain. Stirring constantly, add the pasta slowly to the egg and cheese mixture. A nice sauce will form over the pasta. Add a tablespoon or so of pasta water if desired for a creamier sauce. Stir in bacon and garlic, and top with pecorino-romano. Enjoy!