16 oz. Mrs. Miller's Medium Egg Noodles
5 eggs
10 garlic cloves
Olive oil
3/4 cup Parmesan shredded cheese
Black pepper and salt to taste
12 ounces diced bacon
Parsley flakes


Prepare the sauce while the pasta is cooking to ensure that the noodles will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the noodles and cook for 8 to 10 minutes or until tender. Drain pasta well, reserving 1 cup of the starchy cooking water to use in the sauce.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the bacon and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften.

Add the hot, drained noodles to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the cup of drained pasta water in, stir for 45 seconds, then pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happens) stir until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt to taste. Mound the pasta carbonara into warm serving bowls and garnish with parsley flakes. 

Servings: Approx. 5