Sauté the garlic with olive oil. When fragrant, add the bacon and stir-fry.
Add cooked pasta to the pan from Step 2. Turn the heat off immediately. From here onwards, you only need residual heat.
Add the egg mixture from step 1 into the pasta from step 3, and toss to combine.
Dish it up, and serve with parmesan cheese and black pepper.
The picture above is from the time when I invited my friend for lunch, I served this dish with garlic bread and salad!
Story Behind this Recipe
Aiming for a healthier but rich pasta carbonara, I've been researching measurements that use less cream.
For the pasta, make sure to minus 1 minute from the cooking time indicated on the package. This is because it will be heated again when combined with bacon From step 3 onwards, I recommend you remove it from the heat because the egg mixture will dry-up when it's heated too much. If you prefer a thinner sauce, add 50 ml of cooking water from the pasta at step 3.