Almost Classic Pasta Carbonara

Step 1: Sauce ... In a large saute pan, add the diced bacon and cook on medium heat (slowly), until the bacon begins to render and becomes crisp. Don't rush it; and you don't need any oil if cooked slow. Once the bacon is crisp, add the garlic, mix well, then turn off the heat and just let it hang out as you finish the pasta. If cooked slowly, you have bacon drippings which will become part of the sauce. I really prefer low sodium because the parmesan is also very salty.

Step 2: Pasta ... Cook the pasta according to pkg directions in plenty of salted water. I prefer, as I mentioned, thin spaghetti; but vermicelli, bucatini (hollow spaghetti), or the classic spaghetti, all work just fine. Once the pasta is cooked through, drain (reserve a little of the pasta water), and return to the pot off the stove to keep warm.

Step 3: Finish ... Now, the bacon is still warm, but NOT hot. Add the cream and the parmesan and mix to combine. Then crack the eggs right into the sauce. Remember, the heat is NOT on. But the heat of the sauce and then the pasta will cook the eggs. Mix well, breaking up the eggs until everything is well combined.

Step 4: Then, add the hot pasta (which you just drained) and parsley to the sauce and toss to combine. Add a little of the reserved pasta water to thin out the sauce, and season the plenty of black pepper.

Step 5: Plate ... Add to a serving bowl, or serve right out of the pan. ENJOY! Add some tomatoes slices, salad and crusty bread.