Salted Egg Carbonara

Bring a pot of salted water to a boil. Cook noodles according to package directions. Drain pasta but reserve 1/2 cup of the pasta water for the sauce.

Meanwhile, heat olive oil in a frying pan or wok. Add bacon; sauté for 3 minutes or until bacon is crisp and fat is rendered. Add garlic and salted eggs; cook for a few minutes.

Add hot pasta into the pan; toss for a few minutes until pasta is covered with the rendered fat. 

Beat eggs and parmesan cheese in a mixing bowl. Remove pan from heat and pour in egg-cheese mixture; mix. Make sure eggs don't scramble. Add reserved pasta water to the sauce if you want a thinner consistency.

Serve with cracked black pepper and sprinkle with extra bacon, salted eggs, and parmesan cheese.

TIP: Make sure to prepare the sauce while cooking the pasta. This ensures the pasta will be ready-and still hot!-when it's time to add the egg-cheese mixture. The heat from the pasta will cook the raw eggs.