Summary

Ingredients

• 300 g pasta (vermicellini or spahettoni)
• 3 egg (s)
• 125 g pancetta or uanciale or bacon
• 120 g Grana Padano or Parmesan, if necessary some Pecorino romano
• 2 cloves garlic)
• 1 glass white wine, not too dry, e.g. Soave
• 200 ml cream
• 4 tablespoon olive oil
• 1 bay leaf
• 6 tarragon leaves
• some nutmeg
• some vanilla, grated
• 0.5 teaspoon ½ sugar
• 0.5 teaspoon ½ sea salt
• 4 basil leaves
• Pepper, from the mill

For decoration:

• 2 egg (s)

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Instructions

1. In a saucepan I cook the spaghettoni or vermicellini in plenty of water and a little salt.
2. In the meantime, I mortar the tarragon leaves and bay leaf with half a teaspoon of salt, half a teaspoon of sugar, and some grated nutmeg and vanilla.
3. In a smaller saucepan, I lightly brown the sliced garlic in half of the olive oil. Normally you only glaze, but here it actually works if the garlic is very lightly browned, but really only very lightly. Then I quickly add the pancetta cut into thin strips and let it fry for a moment. Then I extinguish everything with half of the white wine and let it boil down until almost all of the liquid has evaporated.
4. Then I add the ground herbal salt and cream, the rest of the wine and the grated hard cheese.
5. Now the pasta is already ready: I pour it off and salt it in the pot with a shaker, add half of the olive oil and then stir it well.
6. Now I add the eggs to the Carbonara over a low flame and stir with a whisk until everything liquefies at first. It becomes more and more liquid and I keep stirring until the sauce suddenly starts to thicken again. This is exactly the time when the pot has to be removed from the stove immediately. Now I add the chopped or plucked basil leaves.
7. Then I put the spaghettoni in the saucepan and mix everything. The sauce thickens even further by adding the hot spaghettoni.
8. It`s a game on time. The Italians supposedly like it best when the sauce starts to curdle on the pasta. I like it when the sauce is about to start and just not curdle.
9. Then I arrange the spaghetti on plates and put a lot of pepper from the mill on the edge of the plate, in other words: Carbonara.
10. When there are guests, I place half an eggshell in the middle as a decoration, which I boiled beforehand, with an egg yolk in it, and decorate with a basil leaf.