What you need:
A cook who can multi-task and a husband who can wash up
200gm sliced bacon (streaky or other kind- I can't remember what type I bought), roughly chopped
5 cloves garlic sliced
2 eggs (at room temp)
250ml whipping cream (at room temp)
Parmesan cheese (about 30g finely grated)
Black Pepper + salt for seasoning
Pasta of choice
What to do:
1) Bring a pot of water to boil, add some salt and cook pasta. Then very quickly start next step.
2) Heat just a little bit of olive oil in a non-stick pan and fry garlic and bacon (till dark pink)- for at least 5 mins. Tip: Add the sliced garlic halfway or toward end of frying bacon so it won't turn brown so fast. Remove and allow to drain on paper towel.
3) The pasta should still be cooking at this point. So start with the sauce. In a bowl or something, empty contents of cream, both eggs and cheese. Stir till mixed well. Season with salt and pepper.
4) By now the pasta should be almost done. Check first before turning off heat to ensure it's cooked. Drain pasta. Put pasta back in pot and pour in cream mixture and fried bacon. Using a pair of kitchen tongs, toss over low heat making sure the pasta is coated well with the creamy sauce. Season with salt and pepper.
Tip: Keep tasting it until you think there is enough salt and pepper! Be careful when adding salt - a little goes a long way - as the bacon and cheese already contain salt in them.
Tip: Whilst most people enjoy carbonara sauce with fettucine, we prefer the thinner version, linguine. What's with me and the thinner version of pasta?