2 tablespoons water
2 garlic cloves, minced
4 quarts water
3 cups uncooked farfalle
2 large eggs, lightly beaten
1/2 cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese
4 bacon slices, cooked and crumbled

Heat a large nonstick skillet over medium heat.
Add 2 tablespoons water and garlic; remove from heat.

Bring 4 quarts water to a boil in a large stockpot.
Add farfalle; return to a boil.
Cook, uncovered, 10 minutes or until al dente, stirring occasionally.
Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously.
Drain farfalle; add to garlic mixture in skillet.
Stir well. Add egg mixture to farfalle.
Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly.
Remove from heat; stir in cheese and bacon.