Spaghetti Carbonara with Bacon and Parsley
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 200 ml sweet cream
- 250 g bacon, diced
- 40 g parmesan cheese
- 0.25 ¼ bunch parsley
- 3 egg yolks
- 1 onion (s), diced
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente according to the instructions on the packet.
- In a bowl, stir together the cream, 3 egg yolks, parmesan and finely chopped parsley. Season with salt and pepper.
- In a large saucepan, sauté the onions and bacon with a little butter. Add the spaghetti and stir vigorously.
- Turn the stove down and add the cream sauce. Let the sauce thicken while stirring constantly. If necessary, turn the stove up a little - but make sure that the sauce does not stagnate too much.
- Arrange on plates and serve garnished with a basil leaf or the remaining parsley.
- Tip: I always add a little dried and grated chilli to the cream sauce, then the whole thing gets a little kick.
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