Ingredients

• 1 Lb spaghetti
• 1/4-1/2 pound thickly sliced good bacon
• 2 cloves garlic, peeled
• 2 large eggs
• Black pepper
• 1/2 cup grated parmigiano cheese

Directions

1. Bring a large pot of salted water to boil. When it is boiling, throw in spaghetti.

2. Meanwhile, cut the bacon crosswise into pieces about 1/2" wide. Put in a skillet and cook for 2 minutes, until the fat begins to render. Add the whole cloves of garlic and cook another 5 minutes until the edges of the bacon just begin to crisp. Do not overcook; if too crisp they won’t meld with the pasta.

3. 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 and most of its fat into the pasta.

4. When it is cooked and drained, immediately throw the pasta 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.

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