Bring a large pot of water to a boil. Add 1 tablespoon of salt and cook 1 pound of pasta until al dente, accoring to package directions. (I used penne.)

Chop bacon into bite-sized pieces. Don't cut the fat off the bacon (I'm talking to you, Mom). It's an important part of this recipe. In a large frying pan, pot or wok, sautee it until it's cooked. Note: I used a cast iron wok for this, but I don't think the cast iron was a good choice - it retained the heat a little too well.

Meanwhile (or even ahead of time), grate 1 cup of Parmesan cheese with a microplane/zester*. Add 4 whole eggs to the cheese. Mix it well with a fork. Set aside for a few minutes, until pasta/bacon mixture is ready.

When pasta is cooked, drain it and add it to the bacon (don't drain the bacon grease). Toss them really well together, so that all the pasta is coated with the bacon drippings.

Okay, here's the most important part. Once the pasta/bacon mixture has been tossed together, take it OFF the heat. Immediately pour in the Parmesan/egg mixture, stirring VIGOROUSLY the entire time. If the egg heats up too quickly or sits in one place it will slightly scramble. You want it to cook, but gently, from the residual bacon/pasta heat. This way it turns into a quick, creamy, AMAZING sauce.

Taste for salt and add some if it needs more. Dish it out onto plates or bowls (pre-warmed, if you're feeling fancy), top with fresh-ground pepper, and enjoy! :)