We were watching Cutthroat Kitchen on Food Network 2 weekends ago and the dish was Pasta Carbonara. We got into a discussion about it and since I had all of the ingredients I made it the following week. I always wanted to make it but the egg part weirds me out. It turned out ok and we all lived to tell so it must have been cooked through enough.
- 1 pound Spaghetti
- Extra-Virgin Olive Oil
- 1/2 pound Thick Sliced Bacon; diced
- 2 Garlic Cloves; thinly sliced
- 4 Eggs; room temperature
- 1 cup Freshly Grated Parmesan Cheese; plus more to garnish
- Freshly Cracked Black Pepper