Slice the block bacon into 5 mm batons and mince the garlic (You could use tubed garlic instead).
Heat olive oil and garlic in a skillet and sauté the bacon until as crispy as you wish.
Prepare the sauce in a mixing bowl. Whisk heavy cream, grated cheese, black pepper and only 1 of the egg yolks together. Reserve the rest of 2 egg yolks for finishing touches.
Bring a large pot of water to boil. Add 2 tablespoons of salt and add the spaghetti, stirring occasionally.
Tip: If you're handy in the kitchen, you can start by boiling the water and cook the spaghetti while you're doing Steps 1 through 3. Otherwise, follow the directions as listed.
Drain the spaghetti when it's cooked. Toss with the bacon in the pan and turn off the heat. Pour the sauce from Step 3 and combine briskly.
Transfer to serving plates, make a well in the middle and drop the egg yolk.
Combine with the pasta just before eating to enjoy the rich and creamy texture.
Story Behind this Recipe
This is a special recipe developed by carbonara lovers: me wishing for pasta once a week and my husband who used to work at a pasta chain restaurant.
Be sure to remove the pan from heat when pouring the sauce into the pasta for a creamy texture. This will allow the eggs to cook very slowly when it hits the hot pasta but it’ll prevent the eggs from scrambling. For bacon, I recommend a block rather than thin slices. Garlic is optional but we prefer to use plenty, following advice given by my husband who worked in "Ninniku-ya Goemon" (a pasta chain restaurant named after “ninniku,” which is garlic in Japanese).