Wilmar cooks linguine alla carbonara

1 lb. dry linguine
4 eggs
grated romano cheese
bacon
chopped garlic
flat-leaf parsley

chop bacon in small pieces. start a pot of boiling water for your pasta. season your water. in a large saucepan or ceramic dutch oven, start rendering your bacon over medium heat. when it's almost done, get your pasta started and cook for 1-2 minutes LESS than what the box says.

in the meantime, prepare your liquid ingredients by beating eggs in with romano cheese. for 4 eggs, use about 2/3 cup romano cheese. when your bacon is done, kill the heat and add garlic to soften. your pasta should be ready by now, so immediately transfer the pasta from the boiing pot to the saucepan, stirring well to get the bacon fat well incorporated with your noodles. if the sauce is getting too thick, add pasta water to make it more workable.

serve with some freshly chopped flat-leaf parsley and more romano cheese.

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Randomly had a craving for some pasta, so we went ahead and made linguine alla carbonara. It's traditionally made with salted cheek meat or also pancetta, but we went with bacon because bacon is awesome. Also, if you get carbonara at a restaurant you'll probably notice they use cream, which makes it more of an alfredo. I did my best to be more faithful to the dish and decided to stick with eggs and cheese only. Enjoy!