Heat a large skillet over medium-low with a few tablespoons of Olive Oil. Add the Bacon and cook, stirring occasionally, until Bacon is crisp.
1 pound Spaghetti
Add the Spaghetti to the boiling water and cook 1 minute short of the package instructions. Drain, reserving a cup of pasta water.
4 Eggs; room temperature 1 cup Freshly Grated Parmesan Cheese Freshly Cracked Black Pepper Pasta Water
In a medium bowl, whisk together the Eggs and Cheese with a generous amount of Freshly Cracked Black Pepper. Loosen with a small amount of pasta water.
2 Garlic Cloves; thinly sliced
When the Pasta has 1 minute left to cook add the Garlic to the rendered Bacon and cook until fragrant. Add the pasta to the skillet and toss to coat.
Remove from heat and stir in the egg mixture until creamy. Add a small amount of reserved pasta water if pan is too dry.
Parmesan; to garnish
Garnish with more Parmesan to serve.
Helpful Tips: 1. You want room temperature Eggs so when they’re added to pasta, they don’t seize up. 2. Render the fat out of the Bacon. It’s what makes the creamy-ness of the sauce. 3. Add a bit of pasta water into the egg mixture so it doesn’t cook all the way through.. 4. Make sure the pasta is coated with the bacon fat. 5. When you add the eggs mixture to the pasta, make sure it is off the heat.