Fettuccini Carbonara

4 servings

prepBring a large pot of water to boil over high heat
prepHave a warmed serving bowl or 4 warmed pasta bowls ready
1/4 cup / 60 ml heavy whipping cream (optional)	whisk together sauce	season sauce; set aside		off heat: pour sauce, toss; add pasta water as needed	adjust seasoning; serve immediately with Parmesan
1 1/2 cups / 150 g grated Parmigiano-Reggiano cheese, plus more for garnish
4 large eggs
3 tbsp coarsely chopped fresh flat-leaf parsley
kosher salt and freshly ground black pepper, to taste
8 oz / 225 g smoked bacon, sliced crosswise into 1/4-inch-thick pieces	render bacon until crispy, 5–8 min	add garlic; cook fragrant, 1 min	toss in cooked pasta to coat
2 large garlic cloves, minced
1 recipe handmade fettuccini pasta, rolled semi-thin and cut 1/4-inch wide	salt water; boil pasta al dente, 2–3 min
1 cup / 240 ml reserved pasta water	reserve pasta water; drain pasta

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