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Spaghetti Carbonara
250-300 gram bacon in cubes
3 eggs
200 gram parmesan cheese, finely grated
1/4 liter single cream
3 toes of garlic, pressed
spaghetti for 2 persons
In a heavy pan, fry bacon until crispy.
Meanwhile, boil water w. oil and salt for spaghetti (or other pasta
that you like, tagliatelli is nice as well). Remove bacon from
heat when done.
While pasta is boiling, combine cream, eggs, cheese and garlic (and
some pepper and salt to taste); beat well with a fork. Drain pasta,
add the contents of the bacon pan and the egg-cream mixture. Stir
well with a spoon and serve immediately. The heat from the paste
will cause the eggs to set.
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Carbonara 07