=== Pasta Carbonara ===

Ingredients:
  * 1/4 lb. of Bacon (or Ham, or Pancetta), sliced in to small strips
  * 4 garlic cloves, finely chopped
  * 2 large eggs
  * 1 cup of Parmigiano-Reggiano
  * 2 tablespoons olive oil
  * 1 lb. pasta (spaghetti is standard)
  * Extra veggies for sauté
  * Herbs to taste.

Directions:
  - Cook the pasta in salted water. Al dente. Drain, and reserve 1/2 cup of water for use in the sauce.
  - Heat olive oil and bacon in sauté pan for about 3 minutes, or until nearly crispy bacon. Add garlic about a minute before any other leafy greens. Sautee until fat is fully rendered and mixed together and any extra veggies are cooked down.
  - Add HOT pasta to the sauté pan, mix well with the sautéed meat and greens.
  - Thoroughly beat egg and parmesan together.
  - Remove sauté pan from heat, and slowly mix the egg mixture in with the pasta while stirring well. Egg should not scramble, it should make a thick sauce over the pasta.
  - Thin the sauce with reserved 1/2 cup of pasta water.
  - Season with herbs, sea salt, and cracked pepper. 
  - Optional: Garnish with parsley. Serve with extra cheese.