Pasta Carbonara

This is a restaurant favorite that I finally made a decent version of at home.

1 lb pasta (I like rigatoni)

5 eggs
2/3 cup half and half (or 1/2 c. heavy cream)
salt and pepper to taste
1 1/4 cup freshly grated Parmesan cheese

1/2 to 3/4 pound bacon, cooked and cut into 1/2 inch pieces
Olive oil
2 T. minced garlic
2 T. butter

Cook pasta in salted water.

Combine eggs, half and half and salt and pepper and set aside.

Warm olive oil in skillet. Add garlic and bacon pieces and saute for 5-10 minutes being careful not to overcook the garlic. Just before the pasta is done, add the butter.

 Drain the pasta, return it to the pot and add the bacon mixture. Off heat, add the egg mixture, 3/4 cup Parmesan cheese and stir until it thickens and is heated through. Serve with additional Parmesan cheese.

 Notes: if possible, the eggs and half and half should be room temperature. If the mixture heats on the stove, the eggs will cook and make the mixture look curdled.

Based on a recipe from Cooks.com