1/2 pound thick cut, good quality bacon, cut into ½ inch pieces
4 large garlic cloves, smashed and chopped
3 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
½ cup chopped parsley
ground black pepper to taste
1 lb dried Fettuccini
1. Heat a sauté pan over medium-high heat. Add the bacon and cook 3 minutes until the fat renders. Add the garlic and continue to cook for 3-5 minutes until the bacon just begins to crisp. Remove the pan from the heat. Keep about ¼ cup of the fat for the pasta, discard the rest. You’ll be adding the bacon with the fat to the pasta dish.
2. In the bowl you’ll be serving the pasta, beat together eggs and cream just until blended. Stir in cheese and set aside.
3. Cook the pasta and drain. Immediately add the hot pasta to the egg mixture and toss together with the bacon and garlic. The hot pasta will help to warm the eggs and create a creamy sauce that will cling to the pasta. Finish the pasta with freshly ground pepper and chopped parsley. Serve immediately.