Man, I was craving a good pasta dish and I didn't have a ton of time. So you know if I can make it, it's pretty simple. Next time you want some carbonara, whip up this baby and enjoy.
6 thick-cut bacon slices, chopped
2 garlic cloves, minced
2 eggs, at room temperature
1/2 cup, plus 2 Tbs. grated Parmesan cheese
Salt, I used Jacobsen's Black Garlic Sea Salt but any salt will do fine and freshly ground pepper
12 oz. bucatini
2 Tbs. chopped fresh parsley
Heat a frying pan over medium-high heat and add the bacon. Cook, stirring often, until crisp, about 6 minutes total. Using a slotted spoon, transfer the bacon to a large bowl. Remove the pan from the heat and add the garlic to the bacon grease in the pan. Let the garlic soften in the residual heat, about 30 seconds. Using a slotted spoon, transfer the garlic to the bowl with the bacon.
Beat the eggs in a small bowl and stir in the 1/2 cup Parmesan. Set aside.
Bring a large pot of generously salted water to a boil over high heat. Add the bucatini and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water. Add the pasta to the bowl with the bacon and immediately stir in the egg mixture. Add the reserved pasta water and stir to combine. Stir in the 2 Tbs. Parmesan and the parsley. Season with Jacobsen's Sea Salt and pepper and serve immediately.