Spaghetti Carbonara

Ingredients:

500g Benedetto Cavalieri spaghetti
5 large eggs
1 cup freshly grated Parmesan
8 slices bacon, diced
6 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
Stir in garlic until fragrant, about 1 minute. Reduce heat to low.

Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.