Traditional Italian Fettuccine Carbonara Pasta

Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the drippings in the pan.

In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.

In a separate bowl, whisk together the eggs, grated Parmesan cheese, and black pepper.

Add the cooked fettuccine to the skillet and mix with the garlic.

Take the skillet from the heat and slowly pour the egg mixture over the hot pasta, stirring constantly. The heat from the pasta will cook the eggs and create a creamy sauce.

Return the skillet to low heat and cook for an additional 2-3 minutes, stirring continuously, until the sauce thickens slightly.

Add the cooked bacon back to the skillet and toss to combine.

Season with salt to taste and garnish with fresh parsley.

Serve the Fettuccine Carbonara hot and enjoy!