Instructions:

1. Cook pasta according to package directions; drain, reserving 3/4 cup (175 mL) cooking liquid.
2. Meanwhile in small heatproof bowl, whisk together eggs, egg yolks and 3/4 cup (175 mL) cheese; set aside.
3. In large skillet set over medium heat, cook bacon for 5 to 8 minutes or until golden brown and crisp around edges. Squeeze out garlic from cloves into small bowl.
4. Reduce heat to low. Add pasta and roasted garlic to skillet, tossing to coat. Gradually whisk reserved cooking liquid into cheese mixture.
5. Remove skillet from heat; add cheese mixture, tossing until well coated. Cover and let stand for 5 minutes (residual heat will cook the eggs and melt the cheese).
6. Stir in parsley and red pepper flakes. Sprinkle with remaining cheese. Serve immediately.

Tips:

• For roasting garlic, slice 1/4 inch from the top of a head of garlic to expose cloves. Wrap head of garlic in tinfoil and place onto baking sheet. Bake in 400°F (205°C) oven for 30 to 40 minutes, or until cloves are lightly browned and soft.
• Add chopped asparagus to pasta during the last 2 minutes of cooking time if desired.