Pasta Carbonara

Ingredients

• 8 oz angel hair pasta
• 6 oz bacon, cut into small pieces
• 2 cloves garlic, minced
• 2 large eggs
• 2 egg yolks
• 1 cup freshly grated Parmesan
• 1/2 tsp black pepper
• Salt, to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the angel hair pasta until just al dente, about 3–4 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, cook the bacon in a large skillet over medium heat until crispy. Add the garlic and cook for 30 seconds. Remove the skillet from heat.
3. In a bowl, whisk together the eggs, egg yolks, Parmesan, and black pepper until smooth.
4. Add the drained pasta to the skillet with the bacon and toss to coat in the fat. Let it cool for one minute off the heat — this is important to avoid scrambling the eggs.
5. Pour the egg mixture over the pasta, tossing quickly and adding splashes of the reserved pasta water as needed to create a smooth, silky sauce. The residual heat will cook the eggs gently. Season with salt to taste and serve immediately with extra Parmesan and black pepper.