Spaghetti with Carbonara Sauce

Ingredients

• 1 pound spaghetti
• 4 large eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Pecorino Romano cheese
• 4 slices bacon, diced
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• Salt to taste

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and bacon and cook until the bacon is crisp, about 5 minutes.
3. Reduce the heat to low and add the Pecorino Romano cheese, Parmesan cheese, and black pepper. Stir until combined and set aside.
4. In a separate bowl, whisk together the eggs until light and fluffy. Set aside.
5. Once the water is boiling, add the spaghetti and cook according to package instructions until al dente (tender but still firm). Drain well and return to pot.
6. Pour the egg mixture into the pot with the spaghetti and stir quickly to combine before adding in the bacon mixture from earlier. Stir everything together until all ingredients are evenly distributed throughout the pasta dish. Serve immediately with additional grated cheese if desired!