A Little Carbonara

I was in the mood for some Italian, and I wanted Keith to come home to a warm meal, so I whipped up my first Carbonara. It was definitely easier then I had thought it would be and turned out wonderful! Keith even ate multiple servings of it.

You will need:
12 oz. Gluten Free Pasta (I used Ronzoni Spaghetti)
4 slices of Gluten Free Bacon (I used Hormel Black Label)
2 tsp. minced garlic
1 large egg
1 egg yolk
3/4 cup grated parmesan cheese
1/8 tbsp. ground pepper
8 cherry tomatoes sliced

You start by boiling the water for the pasta. While that was going I took the time to slice up the cherry tomatoes and measure out my cheese. Then I started frying my bacon. By the time the bacon was done (leave the grease in the pan) and placed on paper towels to soak up the grease, it was time to throw the pasta in. Since I am not a fan of making long spaghetti I always break it in half before it hits the water. You cook that for 10 minutes. While that it going give yourself a minute or two to mix up the eggs and cheese in a medium bowl whisking until the clumps are broken up. Now back to the pan you fried the bacon, leaving the grease in, add in the minced garlic and cook for 30 second to a minute. Once the pasta is done, save 1/2 cup of the pasta water, drain, and add the pasta to the bacon grease/garlic sauce. Toss the pasta in the grease/garlic mix, remove from heat, and then add in the egg/cheese mixture and the 1/2 cup pasta water. Mix them all together until it's the right consistency and then toss in crumbled bacon pieces.
Garnish with the tomatoes and tada you have a lovely little meal!