Spaghetti Carbonara.

8 ounces spaghetti 2 large eggs 3/4 cup grated Parmesan 4 slices bacon, diced 4 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.

Stir in garlic until fragrant, about 1 minute. Reduce heat to low. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached. Serve immediately, garnished with parsley, if desired.