I love this dish any time of the year. My friend Kat makes the best Pasta Carbonara ever, but I lost her recipe and have been using this one which I find is at least equal to hers.
6 ounces sliced bacon
2 garlic cloves, minced
3/4 pound spaghetti, cooked and drained
1/4 cup Parmesan cheese, or more
2 tablespoons parsley, chopped
1/4 teaspoon black pepper
1 cup whipping cream
4 egg yolks
Brown the bacon in a large skillet until crispy. Remove the bacon and place on a paper towel to drain. Add the garlic to the pan and cook in the bacon fat for only 20 seconds. Reduce the heat to low and add the cooked spaghetti. Toss the spaghetti in the skillet; add the Parmesan cheese, parsley and pepper. Combine the cream and egg yolks in a mixing bowl and stir well. Pour mixture into the skillet with the spaghetti and cook until the mixture thickens - about 3 minutes. Adjust seasoning to taste and serve.