This is one of the more classic pasta sauces, but the debate remains; whether or not it should contain cream. I happen to love the non-traditional carbonara but this one is pretty good as well. I added chicken breast to mine but you can do without it. The eggs in this dish are cooked only by the heat of the pasta and bacon fat.
2 Tbsp. olive oil
generous 1/2 cup bacon, chopped
1 clove garlic
1 lb. spaghetti
2 eggs room temperature
3/4 c. grated parmesan cheese
1. Bring a large pan of water to a boil. In a medium frying pan, heat the oil and saute the bacon and the garlic until the bacon renders its fat and starts to brown. Keep the bacon and its fat hot until needed.
2. Add salt and the spaghetti to boiling water, and cook until it is al dente.
3. While the pasta is cooking, warm a large serving bowl and break the eggs into it. Beat in the parmesan cheese with a fork and season with salt and pepper.
4. As soon as the past is done, drain it quickly and mix it into the egg mixture. Pour on the hot bacon and its fat. Stir well and serve immediately.