Mince garlic and slice bacon into 1 cm pieces. Whisk all the ingredients listed for the egg mixture.
Bring a large pot of salted water to boil and cook pasta. ※Salt should be 1% of the water, or 10g of salt to 1 liter of water.
Toss olive oil, the garlic and chopped bacon into the skillet and cook over low heat until the bacon is just starting to crisp.
Add heavy cream ① and 50 ml of pasta cooking water (not listed), simmer over low heat for 2-3 minutes.
Drain the pasta when al dente. Toss with the sauce in the pan until thicken and turn off the heat.
Pour the egg mixture and briskly combine once more (preferably for up to 10 seconds).
Serve immediately garnished with black pepper and it's done.♪
Story Behind this Recipe
For carbonara, there are many different recipes, but this is the one I came up after the several trials and errors. I used to reserve the entire heavy cream with egg mixture to finish, but I settled on this version as I found out that it's richer if the cream is briefly simmered first.
At Step 6, make sure to whisk quickly. This will allow the eggs to very slowly cook to the best consistency when it hits the hot pasta, but it will prevent the eggs from scrambling. You could use a whole egg, but it will taste richer when only with egg yolk. Also you could either give add more bacon and grated cheese, or just add vegetables as you wish.♪