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1
Bring some salted water to the boil in a large pot for cooking the spaghetti.
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2
In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
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3
Slice the bacon rashers into small cubes or thin strips if you prefer.
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4
Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
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5
In a large skillet over a medium high heat pour the olive oil and add the garlic.
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6
While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
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7
After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
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8
When the bacon's cooked remove garlic cloves and turn down to a low heat.
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9
Cook spaghetti to packet instructions (al dente) and drain.
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10
In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
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11
Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
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12
Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
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13
Serve with piping hot garlic or herb bread-- YUM!
