4-5 slices of bacon cut into 1 inch strips
4 cloves of garlic peeled and thinly sliced
1 pounds dried pappardelle
2 room temperature eggs
1/2 cup grated Parmesan cheese
Finely ground black pepper
In a large stockpot, bring about 12 cups of water to a roiling boil. Season with a generous pinch of salt.
Place bacon in a large skillet over medium high heat and cook until crisp and golden brown. Transfer to a plate lined with paper towel.
Add garlic slices to the pan with bacon fat and reduce heat to medium low. Sprinkle with a pinch of salt and sauté until golden brown and crisp. Make sure not to burn the garlic. Remove from fat using a slotted spoon and set aside on a plate lined with paper towel. Remove skillet off of heat and Set aside reserving about 1 tablespoons of the bacon fat.
Place pasta into boiling water and stir. Reduce heat slightly and let cook as to package directions, (about 5-7 minutes) until just cooked. Just before draining the pasta ladle 1/4 cup of the cooking water into a heat proof measuring cup or bowl.
Whisk eggs in a large heatproof bowl with a pinch of salt and a generous amount a freshly ground black pepper. Slowly pour the hot cooking water into eggs while whisking vigorously. (The sauce may look very watery but will thicken once added to pasta) Set aside.
Drain pasta and place into skillet with bacon fat, toss to coat using tongs, Once the pasta is covered slowly pour in egg mixture while stirring pasta until sauce begins to thicken. Sprinkle with Parmesan cheese and more black pepper if desired. Transfer to serving bowls and garnish with bacon and garlic crisps.