Put up a large pot of water to boil. Cook the pasta 8 minutes, until al dente. While the pasta is cooking, render the bacon in a large skillet. When the bacon is crispy, turn off the heat and add the garlic for about one minute just until soft. Remove bacon and garlic from heat. In a large bowl, whisk together egg and parmesan cheese. When pasta is cooked, ladle off a bit of pasta water to temper the egg. Drain pasta and add pasta to bacon skillet. Coat pasta in bacon and garlic. Temper the egg with up to 1/4 C pasta water, whisking quickly so the egg does not scramble. Add pasta to egg sauce, mixing quickly. Add parsley,salt and pepper to taste. Serve in large bowls with parmesan cheese.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 425 (43%)|
|Amt Per Serving||% DV|
|Total Fat 47.3g||63 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 1091.6mg||336 %|
|Sodium 812mg||28 %|
|Potassium 686.3mg||18 %|
|Total Carbohydrate 87.3g||26 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 83.6g|
|Protein 53.5g||76 %|
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Calories per serving: 998
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