Tagliolini alla carbonara

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(Uit Bologna)
(2 personen)

200 gr tagliolini (dunne tagliatelle)
zout, versgemalen peper
125 gr bakbacon in reepjes
1 gepeld en geplet teentje knoflook
2 eieren
100 gr versgeraspte Parmezaanse kaas

Kook de tagliolini met zout volgens de gebruiksaanwijzing op de verpakking
beetgaar.
Bak de bacon op zacht vuur in ± 7 minuten uit.
Bak het knoflookteentje mee en verwijder het na het bakken.
Klop de eieren met zout en peper los.
Laat de pasta uitlekken en in een warme schaal glijden.
Schep de bacon met het braadvet door de pasta, schenk de eieren erbij en strooi
de kaas erover.
Meng de pasta goed tot de eieren romig worden.