It’s easy to see why Michelle Kohanzo’s children go crazy for her Pasta Carbonara (we couldn’t stop eating it!). This is perfect for the work week because it’s so simple to make, and takes under 30 minutes. To make it you need 1 tablespoon olive oil, 1 package bacon (diced), 1 teaspoon minced garlic, 3 eggs, 1 cup grated Parmesan cheese, 1 pound spaghetti noodles, and salt and pepper. Begin by dicing the bacon. Next, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook until crispy. Add in the minced garlic and allow to cook for 1 more minute. Place the mixture in a large bowl and set aside. Next bring a large pot of water to a boil and season with salt to taste. Once the water reaches a boil, add the spaghetti noodles and allow to cook, uncovered, at a rolling boil. Meanwhile, in another bowl, whisk together eggs and ½ cup grated Parmesan cheese. Set aside. Once the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Quickly toss, and add the egg/Parmesan mixture and toss again. The heat from the pasta will cook the eggs sufficiently to create a creamy sauce. Add salt and pepper to taste, and garnish with the rest of the Parmesan cheese. Serve to your whole family!