Ingredients:
1 pound Spaghetti
   salt 
1 pound bacon
5 cloves garlic
2 eggs, at room temperature
2 egg yolks, at room temperature
1.5 cup parmesan cheese, grated (divided)
1.5 teaspoon black pepper
parsley for garnish


Utensils needed:
(I don't usually put this section in my recipes. But because this recipe cooks very fast, you should pull all of these items out before you begin cooking)
1. pasta cooking pot
2. pasta strainer or colander
3. frying pan
4. wooden spoon to stir bacon
5. medium bowl
6. whisk
7. Pasta serving bowl
8. tongs (for tossing the pasta)

Directions:
I have these listed like this because, I have learned to time this so that the bacon and pasta are ready at the same time.  One of the important "tricks" to this dish is to toss, the bacon, pasta and eggs together when the pasta and bacon are just finished cook (and are piping hot). The heat from the pasta will thicken the egg and turn it into a sauce. (its kinda magical ;-))

1. Boil a large pot of water.

2. While water is boiling, 
      i) dice the bacon
     ii) mince the garlic
    iii) mince the parsley

3. Once the pasta water is at a rolling boil, add salt to the pasta water then the pasta.  

4. While the pasta is cooking, 
    i) separate the egg yolks
   ii) whisk eggs, yolks, 1 cup of the parmesan cheese and the black pepper together is a medium bowl.
  iii) cook the bacon in a large frying pan
  iv) heat a large pasta serving bowl (I put 2 cups water in the bowl and microwave it for 3-4 minutes)

5. When bacon and pasta are done cooking
    i) drain half of the bacon fat out of the frying pan, leaving the bacon and the rest of the bacon fat in the hot pan
   ii) add the minced garlic to the bacon and stir
  iii) reserve 1 cup pasta liquid
  iv) drain the pasta, add to the heated pasta serving bowl
  v) add the bacon, garlic and bacon grease on top of the steaming hot pasta in the pasta serving bowl
  vi) add the egg mixture on top of hot pasta in the pasta serving bowl
 vii) Quickly toss to combine.  Add a bit of pasta water, if needed, for consistency.

Serve with parsley and more parmesan sprinkled on top.