Bring a large saucepan of salted water to a boil over a high heat. Add the spaghetti and cook according to package instructions until al dente.
Beat the eggs and season with freshly ground black pepper then set aside.
Crush the garlic cloves. Heat a large pan over a medium heat and add the butter. As soon as it has melted, add the diced bacon pieces.
Cook the bacon pieces for five minutes, stirring often, until they are golden and crisp. Turn the heat to low.
When the spaghetti is ready, lift from the water with a fork or tongs and put into the frying pan with the diced bacon pieces. Retain the pasta water.
Mix most of the Parmesan in with the eggs, reserving a small handful.
Remove the pan of spaghetti and bacon from the heat. Quickly pour in the egg and Parmesan mixture and use the tongs or a long fork to turn the spaghetti so it’s coated. The egg and Parmesan mixture should thicken but not scramble.
Add some extra pasta cooking water to keep it saucy, several tablespoons should do it. Season with a little salt, if needed.
Serve immediately and scatter with the remaining Parmesan and some fresh parsley and a grind of black pepper.
DID YOU KNOW?
The Carbonara recipe that we know today was recorded in “The Lady in the Kitchen” by Felix Dessì from 1955, with eggs, garlic, pepper, Parmigiano and pancetta first appearing in the ingredients list.