Carbonara

2 tbs olive oil
4 slices of bacon, sliced into 1/4 in pieces
4 garlic cloves, finely chopped
2 eggs
1 c grated Parmigiano-Reggiano cheese
parsley

Heat the olive oil and bacon until it is crisp. Add garlic and cook until softened.

Add hot, cooked pasta to the egg mixture, so that the heat of the pasta will cook the raw eggs in the sauce. Also add 1/3 c of the starchy cooking liquid. Stir to coat the strands in the bacon fat.

Beat the eggs and Parmesan together. Remove the pan from the heat to pour the egg/cheese mixture into the pasta.