Linguine alla Carbonara

In a large bowl, whisk together eggs and parmesan cheese. Once combined, mix in parsley. Set bowl aside.

Add bacon to a large pan and turn the burner to medium heat. Slowly sauté the bacon until it becomes crispy and the fat has rendered down, about 10 minutes. While the bacon is browning, begin boiling the linguine in a large pot of salted water. Once bacon is finished, use a slotted spoon and transfer it to a plate covered with paper towels. Reserve one tablespoon of bacon drippings in the pan and discard the rest. Sauté shallots in the bacon drippings until translucent. Add garlic and cook for an additional two minutes. Add chili flakes and cook for an additional minute. Transfer shallots/garlic mixture to a bowl.

Once cooked, drain the hot pasta and quickly toss it in the eggs/cheese mixture until the “sauce” has thickened. Add all but two tablespoons of the crispy bacon and shallots/garlic mixture. Continue to mix until all items have been thoroughly incorporated. Check for seasonings and adjust with salt and pepper accordingly. Plate the pasta and sprinkle with extra cheese, parsley, and remaining bacon. Serve immediately.

Note: It is important to use the freshest eggs possible when making Carbonara. The heat from the hot pasta will warm the eggs but not thoroughly cook them. If you are wary of eggs that are not fully cooked, then Carbonara may not be the dish for you.