- 5 garlic cloves, chopped into small chips
- 10 ounces pasta
- 2 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons bacon fat
Heat the bacon fat in a large skillet over high heat, add garlic chips and cook until crisp and golden brown about 4 minutes. Transfer garlic chips to paper towels to drain. Meanwhile, cook the pasta in a large pot of boiling salted water until tender yet firm to the bite. Drain, reserving 1/4 cup cooking liquid. Whisk eggs and 1/2 cup Parmesan cheese in a medium bowl to blend. Gradually add 1/4 cup pasta cooking liquid. Pour egg mixture over pasta and stir (I put the skillet over extremely low heat) until sauce is just creamy and eggs are no longer raw, about 2 or 3 minutes. Be careful not to over cook, or the eggs will scramble. Serve pasta with additional Parmesan cheese.