Bacon Carbonara - Ohio Eggs

Ingredients

1 lb box of spaghetti or fettuccine

3 cloves of garlic, minced

1 cup Pecorino Romano cheese, grated, plus extra for serving

3 large eggs

3 tbsp heavy cream

1/2 cup chicken stock

8 oz. bacon, cut into 1-inch pieces (We used North Country Charcuterie Coffee Bacon)

Black pepper

Directions

Cook and drain pasta according to the package directions. Reserve ½ cup of the pasta water.
Whisk together the eggs, cheese and cream. Set aside.
Cook the bacon in a large skillet until crispy. Drain on paper towels.
Pour off all but 2 tablespoons of the bacon fat. Sauté the garlic with several grinds of black pepper, about 30 seconds.
Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Slowly whisk in the egg mixture. The eggs will cook as the sauce comes together.
Add drained spaghetti to the pan and toss. Add the bacon. Add some of the pasta water if the sauce is too thick. Once everything comes to temperature, toss gently and serve with extra cheese.