Carbonara with Cream and Bacon

Thanks to the Italians, we know how to make carbonara with cream and bacon. True, some argue that cream is not needed, however, with them the taste of the finished dish is more tender and delicate.

Cook: 30 mins

Servings: 2

Ingredients

Directions

Divide the bacon into strips and cut the whole into small strips.
I put the pan on the fire, without adding sunflower oil I fry the bacon in a hot pan.
Pour water into a saucepan, add salt and bring to a boil, then send pasta and cook until half cooked, as Italians say “al dente”.
I wash eggs and separate the yolks from the whites, using only the yolks.
Pour cream into the yolks and mix thoroughly until a homogeneous consistency, add grated Parmesan (50-70 grams).
Remove the pan from the heat and pour in the egg-cream mixture, stirring vigorously.
Sprinkle the finished carbonara paste with a little grated Parmesan and fresh herbs, serve the dish always hot.

Bon appetit!

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