Spaghetti Carbonara

3 oz. bacon Crumbles
2 cloves garlic
2 Tab. Olive oil
16 oz. spaghetti
3 large eggs
3/4 cup grated Parmesan
Freshly cracked pepper
Salt to taste
A pinch or two of parsley flakes (optional)

Cook spaghetti according to package directions. Reserve one cup of the starchy pasta cooking water.
Meanwhile, in a skillet saute two cloves of garlic in two Tablespoons olive oil for about one minute or until fragrant and softened, then turn off the heat.
In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper.
Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the garlic. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet.
Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. Continue to stir the hot pasta in the egg mixture until a creamy sauce forms. Add the remaining Parmesan, a little more freshly cracked pepper, and the bacon bits, and toss again. If the pasta becomes too thick or dry, add a splash more of the reserved pasta water.
Finally, taste the pasta and adjust the salt, Parmesan, or pepper if needed. Top with a pinch or two of parsley.

Serves 4
Approximate cost: $5.00