A delightful twist on the classic carbonara, featuring a rich garlic-infused sauce and crispy bacon.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the bacon to the skillet and cook until crispy.
Cook the bacon evenly by stirring occasionally.
Add the garlic to the skillet and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Cook the spaghetti in a large pot of salted boiling water until al dente.
Reserve some pasta water before draining to adjust the sauce consistency.
In a mixing bowl, whisk together the eggs, Parmesan, and Pecorino Romano cheeses.
Mix thoroughly to ensure a smooth and creamy sauce.
Drain the spaghetti and immediately toss it with the egg mixture.
The heat from the pasta will cook the eggs, creating a creamy sauce.
Add the bacon and garlic mixture to the pasta and toss to combine.
Ensure all ingredients are evenly distributed for consistent flavor.
Season with black pepper and serve immediately.
Serve with extra grated cheese on top for added flavor.
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