Garlic Chip and Parmesan Pasta

I love a tasty carbonara and wanted to try a version which omits the pancetta. To maintain the pancetta flavor in the recipe, I used some bacon drippings and added garlic chips. The result turned out well, but I would add the bacon or pancetta next time for the additional layer of flavor.
Adapted from Serious Eats and Bon Appetit

4 servings

  • 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.

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