Bacon & Tomato Spaghetti Carbonara

Ingredients

• 2 tablespoons butter
• 8 slices bacon, chopped
• 2 cloves garlic, peeled and minced
• 1/2 pound spaghetti
• 4 eggs, beaten
• 1/3 cup fresh parsley
• 2 large for 4 small tomatoes, seeded and diced
• 1/2 cup grated fresh parmesan cheese
• salt and pepper to taste
• crushed red pepper flakes and grated parmesan to taste

Preparation

• In large skillet cook chopped bacon until crisp.
• Drain, reserving 2 Tbsp drippings.
• Set bacon aside.
• Add minced garlic to pan and barely cook.
• Combine butter to drippings and garlic; set aside.
• In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
• Add butter mixture, eggs, cheese and parsley tossing to pasta to combine.
• Cook and stir over low heat until mixture is creamy and slightly thickened.
• Stir in tomatoes; warm until just heated through but not cooked.
• Add salt and pepper, crushed red pepper flakes and grated parmesan to taste.