Farfalle Carbonara

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Number of Servings: 4

INGREDIENTS

2 TBSP water

2 garlic cloves minced

4 quarts water

3 cups uncooked farfalle (about 8oz bow tie pasta)

2 large eggs lightly beaten

1/2 cup (2oz) grated fresh Romano or Parmesan cheese

4 bacon slices (cooked and crumbled)

DIRECTIONS

Heat a large non-stick skillet over medium heat. Add 2 TBPS water and garlic; remove from heat. Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously. Drain farfalle; add to garlic mixture in skillet. Stir well. Add egg mixture to farfalle. Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in cheese and bacon. Serve immediately.