Pasta Carbonara

• 1 lb (455 g) long pasta
• ½ lb (230

Bring a large pot of salted water to a boil. Render the bacon in a pan until crispy. Remove from the heat and add the garlic, letting it slowly cook in the hot bacon fat. Whisk the eggs until well blended. Cook the pasta and drain, reserving ½ cup (120 ml) of water. Whisk the pasta water into the eggs, whisking continuously. Add the pasta to the bacon mixture. Drizzle in the egg mixture,