Spaghetti Carbonara

Name: Spaghetti Carbonara
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp coarse black pepper; 100 g Parmesan (piece); 3 fresh eggs; 4 TABLESPOONS Whipped cream; 400 g Spaghetti; 1 Garlic clove; 100 g streaky smoked bacon; 2 TABLESPOONS Olive oil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp coarse black pepper
100 g Parmesan (piece)
3 fresh eggs
4 TABLESPOONS Whipped cream
400 g Spaghetti
1 Garlic clove
100 g streaky smoked bacon
2 TABLESPOONS Olive oil

Directions

1
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Grate Parmesan finely. Whisk eggs, cream and 50 g Parmesan. Season with a little salt and pepper and put aside. Cook spaghetti in boiling salted water according to package instructions.
2
Peel garlic and dice finely. Heat oil in a pan and fry bacon until crispy. Add garlic and fry briefly. Drain the noodles and let them drain.
3
Put the spaghetti back in the pot. Mix in the bacon-garlic mixture and remove from the heat. Add the egg and cheese mixture and mix thoroughly with the noodles. The egg sauce should be greasy and not start to curdle.
4
Arrange the noodles on plates. Sprinkle with the remaining parmesan and coarse pepper.