Method

• Put a large saucepan of heavily salted water on to boil
• Firstly get together all your ingredients such as the cut bacon ends, grated parmesan, lightly beat together your eggs in a bowl and set aside
• In a heavy based fry pan add the butter and dash of olive add the bacon
• Cook over a moderate heat so the fat renders out a little and it starts to colour
• Squash the garlic and add it to the bacon
• Continue cooking until the bacon has gone golden and crisp
• Remove the garlic as it has done its job of imparting flavour
• Cook your pasta as directed on the packet
• I am using fresh pasta which is very quick to cook (2-4 minutes)
• Ensure the water is constantly boiling
• When your pasta is cooked you can either drag it across from the pot to the fry pan with a long pair of tongs or you can drain in through a colander, but ensure you collect a little of the cooking liquor as this is vital to your dish
• Mix most of the cheese with the eggs (reserving a little cheese for serving), remove the fry pan from the heat and now quickly pour in the egg mixture
• Using tongs lift up the pasta through the mixture so it evenly coats all the threads of pasta and thickens as you do so
• Add a few Tbsp of the cooking water to loosen the mixture
• You want it moist but not wet
• Adjust the seasoning and serve with freshly grated cheese