Spaghetti Carbonara ( Halal version)

So i follow this chef on youtube, his name is Chef John and his website in foodwishes.com. So the other day he made a dish called spaghetti carbonara and i know I've heard of the name and i wondered why i never ate this before...then i remembered i don't eat pork and this ALWAYS has pork in it. Well I decided that because it is such a fast and easy dish i was going to try and make it halal because it is just not fair that i cant try a dish because it has piggy fat in it. Although i don't know what the dish is suppose to taste like i do know that this was SOOOOOOOOOOOOOOOOOOOOO good (enough O's?...it was really good people). Please try this, it literally takes the amount of time that it takes pasta to boil (8 to 10 minutes). Here is how i made Spaghetti carbonara.

First boil the pasta in UNsalted water.

In a bowl mix together the egg, Parmesan cheese and black pepper.

In a pan (this is where halal comes in) saute 2 garlic cloves cut into slices and 5 strips of turkey bacon cut into strips. I added just a tiny tiny bit of oil because turkey bacon doesn't have as much fat as real Italian bacon and without it it would stick to the pan. Once the bacon is cooked and crispy i drain all the fat and set it to the side.

side note: the real carbonara doesn't have garlic but it tastes good with it.

So when i am ready to make my pasta i put some of the bacon garlic mixture in a pan.

I add about 1/2 cup of the pasta water to the hot pan and then i add the noodles.

OFF THE HEAT (very important otherwise the eggs will scramble) pour in the egg mixture and stir with a wooden spoon. The egg and cheese should form a creamy sauce, don't cook it for too long or it will become dry.

Serve it by sprinkling some more turkey bacon, shaved Parmesan cheese and some more black pepper...the black pepper makes the dish.

Written Recipe:

1 pound of spaghetti noodles (1 box)

1/2 tablespoon of extra virgin olive oil

5 strips of turkey bacon cut into small strips

4 garlic cloves sliced

2 large eggs

1 cup of grated Parmesan cheese or Parmigiano-Reggiano (plus more for serving)

Fresh ground black pepper