Spaghetti Carbonara

Summary

Ingredients

• 500 g pasta (spahetti)
• 150 g bacon, smoked, mixed
• 1 tablespoon oil (olive oil)
• 1 clove garlic
• 125 ml wine, white, dry
• 4 egg (s)
• 2 tablespoon heavy cream
• 3 tablespoon parmesan, freshly grated
• 3 tablespoon cheese (pecorino), freshly grated
• salt
• Black pepper from the mill
• 1 tablespoon parsley, chopped

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Instructions

1. Cook the spaghetti al dente. Finely dice the bacon, peel the garlic clove.
2. Heat the oil with the clove of garlic, fry the bacon in it until crispy brown. Take out the garlic clove, deglaze with white wine and let simmer.
3. In a bowl, whisk the eggs with the cream, cheese, salt and pepper thoroughly. Pour the spaghetti on a sieve, drain well and save some pasta boiling water. Put the pasta in a bowl and stir in the egg and cheese mixture. Add bacon and some pasta boiling water, mix everything thoroughly and sprinkle with parsley.
4. Tip: Spagetti must be mixed with the egg and cheese mixture immediately after draining. Because they are boiling hot, the eggs will set immediately but will not become flaky. The bowl in which you are mixing the whole thing should be well preheated.