Pasta alla carbonara

This delicious and easy recipe finds its origins in Italy, and it's made mainly with pasta, eggs, cheese, bacon, and black pepper.

It is so fast to make and it's perfect for a Sunday's family lunch. As good as it is, be careful not to eat it too often! ;)

Pasta alla carbonara

Ingredients

1 Tbsp olive oil
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan 
1 pound spaghetti pasta (or bucatini or fettuccine)
Salt and black pepper to taste

How to make it

1.  Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2.  While the water is coming to a boil, heat the olive oil in a large pan over medium heat. Add the bacon and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the bacon and garlic into a large bowl.

3. In a small bowl, beat the eggs and mix in about half of the cheese.

4. When the water's boiling, add the pasta and cook uncovered. When the pasta is al dente (still a little firm), move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs just enough to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.

Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.
(Recipe taken from http://www.simplyrecipes.com/recipes/spaghetti_alla_carbonara/)