PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/pasta-...

Ingredients
▢4 slices thick cut bacon (125 grams or an equal amount pancetta) chopped
▢2 whole garlic cloves (peeled and lightly smashed)
▢4 large eggs
▢¼ cup grated Parmesan or Pecorino cheese
▢1 tablespoon reserved bacon fat
▢fresh cracked black pepper
▢350 grams spaghetti
▢reserved pasta water
▢salt as needed

Instructions
In a medium skillet over medium-high heat, cook bacon or pancetta with whole garlic cloves until bacon is browned and crisp (if the garlic begins to get dark, just remove it).
Remove bacon with a slotted spoon (pick out garlic cloves) and drain on a paper towel. Reserve 1 tablespoon bacon fat.
In a large bowl, whisk together eggs, cheese, reserved bacon fat and some freshly cracked pepper (start small, and add more later as needed).
Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup pasta water and drain.
Add cooked spaghetti to the bowl with the eggs, along with ¼ cup pasta water and bacon. Use tongs to toss and turn the pasta in the eggs, adding more pasta water as needed, until the sauce cooks the pasta. It's important that you toss and stir a lot when adding the pasta so that the sauce does not become clumpy
Taste and adjust salt and pepper as needed before serving.