Instructions

1. Boil water for linguine. Cook linguine according to directions on the package. Reserve ½ c. of the hot pasta water. In a large pan, fry the bacon until crisp-tender. Lay them on a paper towel lined plate. Reserve 2 Tbsp. bacon fat in the pan. In a small mixing bowl, whisk the eggs and egg yolk. Add the parmesan cheese; mix well. Saute minced garlic. Add the chopped bacon and the drained pasta. Toss on medium heat for 1 minute. Take the pan off the heat and add the egg/cheese mixture and mix quickly to coat all the pasta without cooking the eggs. Add the salt, pepper and parsley; toss well. Add the warm pasta water if you need to “loosen” up the noodles; a little at a time until you reach the desired consistency. Grate fresh Parmigiano Reggiano on the top if desired. Serve warm.
2. Serves 5-6