Spaghetti Carbonara

I have so many versions of this in my recipes and I've never tried it. It wasn't until reading "Garlic and Sapphires" by Ruth Reichl (a food critic) that I found an easy enticing recipe that I had all the ingredients for. I didn't get a picture because my family ate it up SO fast. Proof that it was so YUMMY!!

1 pound spaghetti

1/2 lb thickly sliced bacon

2 cloves garlic

2 large eggs

Black pepper

1/3 cup grated Parmigiano cheese, plus extra for the table (I used much more than this because I love cheese)

Bring a large pot of salted water to a boil. When it is boiling, throw the spaghetti in. Most dried takes 10 min. to cook, and you can make the sauce in that time.

Cut the bacon into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 min., until fat begins to render. Add the whole cloves of garlic and cook another 5 min. until edges begin to crisp. Do not overcook.

Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much fat to you, discard some, but you're going to toss the bacon with most of its fat into the pasta.

When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

I threw on fresh diced tomatoes on top because I just love them.