Egg Noodles Carbonara

 

4 tablespoons Romano cheese, grated

2 pieces bacon, cooked and crumbled

12 ounces egg noodles

4 teaspoons virgin olive oil

4 cloves garlic, sliced

organic chicken broth (optional)

 

1.) Heat a glass measuring cup in the microwave for 20 seconds.  Remove and add the eggs, cheese and bacon.  Whisk and set aside.

 

2.)  Cook the egg noodles for 10 minutes or until al dente. Drain, but save some of the pasta water for the measuring cup.

 

3.) Heat the olive oil in a pan and saute the garlic. Add to the egg noodles.

 

4.) Add 2 tablespoons of the pasta water to the egg mixture and pour all at once into the noodles.  Mix carefully with a wooden spoon, cut pasta with a knife and serve over kibbles with the broth.