American Pasta Carbonara

Yesterday I had a craving for "Eggs and Bacon" Pasta. This was one of Geoff's favorite dishes at a restaurant we went to in Brazil, and we found this recipe and it's delicious! (And EASY)

American Pasta Carbonara

Prep time: 25 min

Servings: 4-5

Ingredients:

• 8 ounces dry spinach fettucine (or whatever pasta you would like)
  
• 2 tablespoons olive oil
• 2 ounces finely chopped bacon (Greg used like, 1/2 a pound)
  
• 1 clove minced garlic (Greg doubled this)
  
• 2 large eggs, lightly beaten
• 1/2 cup grated sharp white cheddar cheese (We tripled this)
  
• Salt and pepper

Directions:

1. Bring a large pot of salted water to a boil, salt, add pasta and cook for 8 to 10 minutes or until "al dente." Meanwhile, heat olive oil in skillet. Add bacon and saute for about 5 minutes or until it has rendered its fat and bits are crisp. Add garlic and saute for few seconds. Remove skillet from the heat, over and set aside until pasta is done. Whisk eggs and cheese together and season to taste with salt and pepper. When pasta is done, drain well and return to pot, off heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork, slowly pour in the egg mixture. Continue to stir, over low heat, until the eggs thicken into a sauce. Remove from the heat immediately or eggs will curdle. (If you are concerned eggs are not cooked enough, continue to cook until they form soft curds; it won't look pretty but it will taste delicious.)

I was thinking it could be nice to add chicken. But it's really yummy regardless. :)