Fettuccine Carbonnaise

[mos]

Fettuccine Carbonnaise

8 slices bacon
2 clove garlic, minced
1 lb fettuccine
4 eggs
1/4 cup mayonnaise
3 tbs milk
1/8 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese

Cook the bacon until crisp and browned in a large pan over medium heat. Remove bacon from pan, place on paper towels to drain, then crumble. Drain most of the fat from the pan. Add the garlic to the pan and cook for about 30 sec.

Scrape the garlic and bacon fat remaining in the pan into a small bowl.

Bring a large pot of water to a boil over high heat. Add salt to flavor, then add the pasta. Stir. Cook until the pasta is just al dente, stirring occasionally.

Meanwhile, add the eggs, mayonnaise, milk, salt, and pepper to the bacon in the small bowl and beat well with a wire whisk until blended and smooth.

When the pasta is cooked, drain, reserving 1/3 cup cooking water. Return the pasta to the pot immediately.

Off the heat, add the mayonnaise mixture. Toss with tongs until the mixture coats the pasta, adding cooking water as needed to make a smooth sauce.

Add the Parmesan cheese and toss again and serve immediately.  Serves 4

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