Spaghetti Carbonara

Cook the spaghetti according to the package instructions.

In the meantime, make the sauce. For this, cut the bacon into small cubes or optionally the ham into fine strips. Fry in olive oil until tender.

Mix the egg yolks with the cheese and whipped cream, season with salt and pepper.

Once the pasta is ready, strain, reserving a little pasta water and set aside.

Remove the ham from the heat in the pan and mix with the pasta. Let cool slightly. Wait until the pasta is no longer “smoking”.

Then quickly pour the egg-whipped cream mixture over the spagehtti and mix quickly. If you are too slow in doing this, or if the noodles were still too hot, the mixture will fester into the egg mixture. Therefore, speed is of the essence here!

Special tip: If you quickly stir in a few tablespoons of the saved pasta water, you will prevent the unwanted sticking and the spaghetti carbonara will be especially creamy.

Sprinkle with grated cheese and fresh herbs as desired and serve!

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