Pasta Carbonara

In a small bowl, whisk eggs until blended, then whisk in Parmigiano Reggiano cheese. Set aside.

Start heating up a big pot of heavily salted water to a boil, to cook the pasta.

In the meantime, cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned. If desired, remove some of the excess fat with a paper towel, but make sure to leave at least 4 tablespoons or so of fat. Add garlic and peas to the pan, and cook for a couple minutes, until garlic is slightly cooked and peas are warm. Remove ingredients to a very large mixing bowl.

When the pasta water is boiling, cook spaghetti according to package directions until al dente, about 10 minutes. Reserve 1 cup of the pasta water, then immediately add the noodles to the bacon and peas bowl, pour in the egg-cheese mixture, and toss everything together very well for about 1 minute. The cheese and egg mixture should melt into a silky, glossy sauce that coats the noodles. As the noodles cool, you will likely need to add ½ cup to 1 cup of the pasta water, to keep the sauce silky. Toss in the chopped parsley, then serve and enjoy!