3 large eggs
1 cup Romano Cheese ( I used a blend of Romano, Asiago and Parmesan)
2 TBS heavy cream
1/2 lb bacon, cut into 1/2 inch pieces
3 garlic cloves, minced
1 tsp fresh ground pepper
1/2 cup chicken broth or white wine
1 TBS salt
1 pound spaghetti
Wisk eggs, cheese and cream together in a medium sized bowl. Set aside
Cook bacon until crisp. Remove bacon from pan and keep 2 TBS bacon fat in the pan. Add garlic and pepper to bacon fat and cook for about 30 seconds. SLOWLY wisk into the egg mixture. (add slowly and wisk constantly when adding hot to the egg mixture or the egg will cook and ruin the dish).
Add chicken broth to skillet and simmer, scrape bottom of pan to remove brown bits from bacon for about 5 minutes. SLOWLY wisk into egg mixture, wisk constnantly.
Meanwhile, cook pasta and reserve 1 cup of the cooking water. Drain and return to pot, toss with egg mixture along with 1/2 cup of the noodle cooking water. Add bacon and more water as needed to thin sauce.