Spaghetti Carbonara

Makes 3 to 4 serving

1 lb (500g) spaghetti
• 6 oz (175g) thickly sliced bacon (I use 8 to 12 slices of thick, maple bacon)
• 2  cloves  garlic, peeled
• 2 large eggs
• black pepper
• ½ cup (125ml) grated  Parmigiana cheese, plus more to serve

1. Bring a large pot of salted water to a boil. When it is  boiling, throw the spaghetti in. Cook 10 to 12 minutes and make the sauce while spaghetti is  cooking.

2. Cut the bacon crosswise into ½-inch (1cm) pieces. Place in a skillet and cook for 2 minutes until fat begins to render. Add whole cloves of garlic and cook another 3 to 5 minutes until the edges of the bacon just begin to crisp. Do not overcook or bacon will not meld with  pasta.

3. Meanwhile, break eggs into serving bowl and beat with a fork. Add a few grindings of pepper.

4. Remove garlic from bacon pan.

5. When pasta is cooked, drain well and immediately add to the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with the  bacon fat (discard some of the fat, if you wish) and toss again. Add cheese and serve immediately with extra cheese. Add a few handfuls of fresh broccoli or peas if you'd like.