Spaghetti carbonara

Ingredients 7
Servings 6


  • 500
    spaghettini or spaghetti
  • 250
    rindless unsmoked or smoked bacon, cubed
  • 250
    cream (or more to taste)
  • 5
    milled pepper
  • 60
    freshly grated Parmesan cheese
  • 1
    extra-large egg
  • 1
    extra-large egg yolk


Cook pasta until al dente, following packet instructions. Fry bacon gently in its own fat until crisp, about 5 minutes. Set aside. Place cream in a saucepan, add black pepper and Parmesan cheese and simmer gently (do not allow to boil). Add eggs, toss quickly to mix well and immediately add drained pasta. Mix well, place in a heated dish and top with crisp bacon. Serve with extra Parmesan cheese.

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