3 cups uncooked farfalle (about 8 ounces bow tie pasta) or other short pasta
2 large eggs, lightly beaten
1/2 cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese
4 bacon slices, cooked and crumbled
How to Make It
Heat a large nonstick skillet over medium heat. Add 2 tablespoons water and garlic; remove from heat.
Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously. Drain farfalle; add to garlic mixture in skillet. Stir well. Add egg mixture to farfalle. Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in cheese and bacon. Serve immediately.