1 head of garlic
1/2 c. chicken stock
2 large egg yolks
1/4 to 1/2 tsp. crushed red pepper flakes
Parmigiano Reggiano cheese (or just regular parmesan, which is what I use)
Place a large pot of water on the stove, bring to boil, throw in seasoning and add pasta. Cook and drain.
Meanwhile, cook up bacon. Place in skillet with a bit of the bacon grease and then add garlic and crushed pepper flakes. Add stock and reduce liquid (by boiling) by half (about a minute).
Beat together egg yolks, while whisking put in a ladle of the boiling pasta water.
Place all ingredients together and toss to coat, adding a handful of parmigiano reggiano cheese in.