Pasta Carbonara

Directions

1. 1
   In a small bowl, whisk eggs until blended, then whisk in Parmigiano Reggiano cheese.
2. 2
   Set aside.
3. 3
   Start heating up a big pot of heavily salted water to a boil, to cook the pasta.
4. 4
   In the meantime, cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned.
5. 5
   If desired, remove some of the excess fat with a paper towel, but make sure to leave at least 4 tablespoons or so of fat.
6. 6
   Add garlic and peas to the pan, and cook for a couple minutes, until garlic is slightly cooked and peas are warm.
7. 7
   Remove ingredients to a very large mixing bowl.
8. 8
   When the pasta water is boiling, cook spaghetti according to package directions until al dente, about 10 minutes.
9. 9
   Reserve 1 cup of the pasta water, then immediately add the noodles to the bacon and peas bowl, pour in the egg-cheese mixture, and toss everything together very well for about 1 minute.
10. 10
    The cheese and egg mixture should melt into a silky, glossy sauce that coats the noodles.
11. 11
    As the noodles cool, you will likely need to add 1/2 cup to 1 cup of the pasta water, to keep the sauce silky.
12. 12
    Toss in the chopped parsley, then serve and enjoy!