6 ounces spaghetti
1 tablespoon extra-virgin olive oil
3 slices bacon or pancetta, sliced into small strips
2 garlic cloves, finely chopped
1 large egg plus 1 egg yolk
1/3 cup freshly grated Parmesan cheese
Salt and pepper
Fresh flat-leaf parsley, chopped
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the bacon and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season with salt and pepper. Mound the spaghetti carbonara into serving bowls and garnish with chopped parsley. Serves 4.