Parmesan Carbonara

Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta water before draining.

While the pasta cooks, whisk together the beaten eggs, melted butter, and milk in a large bowl until well combined. Fold in the Parmesan cheese and crumbled bacon.

Add the pepper and parsley to the egg mixture and stir gently to incorporate.

Pour the drained hot linguine into the egg and cream mixture, tossing quickly and continuously to coat the pasta evenly. The residual heat will cook the eggs and create a creamy sauce.

If the sauce is too thick, add reserved pasta water 1/4 cup at a time while tossing until reaching desired consistency. Serve immediately while hot.