Pasta Carbonera Serves 6

Cook pasta in boiling, salted water. Drain. Meanwhile, bring bacon and 1/2 c water to simmer over med heat in 10″ skillet until water evaporates; then reduce heat until bacon is crisp. Add garlic and cook, stirring constantly, until fragrant, about 30 sec. Remove w slotted spoon to pepper toweling. Drain off all but 2T bacon fat from skillet. Remove from heat and add vinegar. Beat eggs with cheese, heavy cream and seasonings. Toss butter w hot pasta until melted. Add sauce and toss.

Pasta 1lb spaghetti or tortellini
Bacon 0.5lb diced (pancetta, if available)
Egg 4
Marjoram 0.5tsp
Butter 4T
Cheese, Parmesan 1.25c, grated
Garlic 3 cloves, pressed (optional)
Vinegar 1 tsp white wine
Heavy Cream 2T