Classic recipe for creamy Italian spaghetti carbonara with bacon, eggs and Parmesan cheese
Place the bacon cubes in a pan and fry until crispy. They don’t need to be baked completely.
Meanwhile, put a large pan of water with a pinch of salt on the stove and when the water boils, add the spaghetti. Cook the spaghetti al dente for about 10 minutes (or check the packaging for the preparation method).
Add the pasta directly from the pan you cooked it in to the pan with bacon and toss through. Turn off the heat from the pan with bacon and spaghetti.
Add the grated Parmesan cheese and add a little bit of pasta cooking water to melt the cheese.
Meanwhile, beat the eggs and add them while stirring. Keep stirring until it becomes a creamy sauce.
Garnish the pasta carbonara with a little cheese and parsley, if desired. Pasta carbonara is delicious with a fresh salad.
Note: If the spaghetti has cooled too much, the sauce will not bind, but if the spaghetti is too hot, the eggs will set. Therefore, don’t put the pan back on the fire.
Tip: for a vegetarian version you can use vegetarian bacon or replace them with mushrooms or salted cashew nuts.
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