Bacon and Tomato Pasta Delight

1Bring a large pot of salted water to a boil. Add the pasta (200 g) and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta (200 g) water.

2In a large skillet over medium heat, add the diced bacon (150 g). Cook until crispy, about 5-7 minutes. Remove the bacon (150 g) from the skillet and set aside, leaving the rendered fat in the pan.

3In the same skillet, add the chopped onion (1 medium) and sauté until translucent, about 3-4 minutes. Add the minced garlic (3 cloves) and cook for an additional 1-2 minutes until fragrant.

4Pour in the tomato sauce (2 cups) and stir to combine. Let it simmer for about 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

5In a small bowl, beat the eggs (2 large) and set aside.

6Add the cooked pasta (200 g) to the skillet with the tomato sauce (2 cups) and toss to coat. If the sauce is too thick, add a little reserved pasta (200 g) water to reach your desired consistency.

7Remove the skillet from heat and quickly stir in the beaten eggs (2 large), mixing thoroughly to create a creamy sauce. The residual heat will cook the eggs (2 large) without scrambling them.

8Add the crispy bacon (150 g) back into the skillet and mix well. Adjust seasoning if necessary.

9Serve immediately, garnished with fresh basil if desired.