- 3 cups uncooked farfalle (about 8 ounces bow tie pasta) or other short pasta
- ½ cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese
- 4 bacon slices, cooked and crumbled
- 2 garlic cloves, minced
- 4 quarts water
- 2 tablespoons water
- 2 large eggs, lightly beaten
Heat a large nonstick skillet over medium heat. Add 2 tablespoons water and garlic; remove from heat. Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and w...