Gather all your ingredients. Dice the bacon and mince the garlic. Prepare a large pot of water to cook the spaghetti, and have your cheese ready to go.

Bring the pot of water to a boil and generously salt it. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.

While pasta cooks, heat a large pan over medium heat. Add the diced bacon and fry until it’s crispy and golden, about 5-7 minutes.

Once the bacon is cooked, add the minced garlic to the pan. Sauté for about 1 minute, just until fragrant.

In a separate bowl, crack the eggs and whisk them together. Add the grated Parmesan cheese and mix until well combined.

When the spaghetti is ready, reserve a cup of pasta water and then drain it.

Immediately add the drained spaghetti to the pan with the bacon and garlic. Toss everything together until combined.

Remove the pan from the heat and quickly stir in the egg mixture. If it’s too thick, add a little pasta water until you reach your desired consistency.

Season with salt and freshly cracked black pepper to taste.

Serve the carbonara hot, garnished with extra Parmesan cheese and a twist of black pepper.